“Meatball” Spaghetti
Makes: 4 serves
Time to make: 30 minutes
Dietaries: Vegan / Vegetarian
Cost: $
This is a go-to meal that I’ve been making for a few years now. Super easy delicious vegan "meatball" spaghetti with garlicky fennel and sage red sauce and Linda McCartney's Vegan sausages.
Super easy for a mid-week throw together meal but bouj enough to impress guests.
You can find Linda McCartney’s Vegan sausages at Woolworths. They are textured and closest thing to meatball texture without buying fake mince and doing it yourself.
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2-3 cloves garlic, finely chopped
1 can mutti cherry tomato
Dash of red wine
Handful of sage leaves
Fennel (fronds) roughly chopped
1 tbsp mutti tomato paste
Linda McCartney’s Vegan Sausages, chopped into 1”bits
Spaghetti, or pasta of your choice
Olive oil
Salt and pepper
Rind of 1/4 lemon
Peccorino or vegan substitute
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In a large saucepan, fry off garlic in some olive oil. Add chopped sausages and fry off evenly until golden on most sides.
Add can of tomatoes, tomato paste and dash of red wine. Simmer for 10-15 mins.
Add herbs & lemon zest. Let simmer for a further 10-15 mins until sauce has somewhat reduced and flavours condensed. Add salt and pepper to taste.
Boil a pot of water and cook your pasta.
Transfer pasta into the sauce and stir through. It’s good to let it simmer for a few extra minutes to let the sauces soak up into the pasta.
Serve with peccorino or your choice of cheese/nut cheese.
Enjoy with red wine <3
