Vegetarian spaghetti with meatballs

A bowl of spaghetti with meatballs and sauce

Spaghetti and meatballs taste just as good using vegetarian meat alternatives. Curious? Give this vegetarian spaghetti and meatballs recipe a try!

Top this supper favourite with basil or a little chopped flat-leaf parsley, if you like. Leave out the Parmesan or use 15g dairy-free cheese if you are also avoiding dairy. Suitable for Gluten-free | Egg free Serves 4 Prep time 10 minutes Cook time 30 minutes

Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
611 kcal	25 g	9 g	38 g	5 g	60 g	8.5 g	0.6 g

Ingredients

2 tbsp olive oil
2 x 400g tins chopped tomatoes
1 tbsp aged balsamic vinegar
300g gluten-free spaghetti *

For the meatballs:

500g meat-free mince *
1 tsp finely chopped rosemary *
Zest of 1 small lemon
1 clove garlic, grated
25g finely grated Parmesan

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Method

Step 1 Put all the ingredients for the meatballs in a bowl and mash together with a fork. Season lightly and then shape into 24 balls. Step 2 Heat a little olive oil in a large lidded pan, add the meatballs and fry gently for about 10 minutes, turning often, until golden all over. Step 3 Add the chopped tomatoes, cover and simmer on a low heat for 15 minutes. Remove the lid and simmer for a further 5 minutes then stir in the balsamic vinegar and season to taste. Step 4 Meanwhile, cook the pasta according to pack instructions. Drain and divide among 4 pasta bowls, then top with the meatball sauce. Shop our Food & Drink range.