Spaghetti and Quorn® meatballs with easy roasted vegetable sauce

    1 hour 30 min

    A flavourful healthy vegetarian version of spaghetti and meatballs (of course you could use real meat meatballs too!). Great way to get your 5 a day too.

    Sussex, England, UK
    3 people made this

    Serves: 4 

    • 6 tomatoes
    • 3 peppers (red, orange and yellow)
    • 2 sticks celery
    • 1 red onion
    • 1 head garlic
    • good drizzle of olive oil
    • 4 bay leaves
    • 1 to 2 sprigs fresh rosemary
    • 250g passata
    • salt and ground black pepper to taste
    • 300g (1 packet) frozen Quorn® meatballs
    • 300g spaghetti
    • 1 handful fresh basil leaves, torn

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Chop all vegetables, and crush the garlic. Place all in a large roasting tray, drizzle with olive oil. Add the bay leaves, and mix together. Place the rosemary sprigs on top.
    3. Pop in the oven for 25 minutes. The aroma is wonderful. When the time is up, take out the oven, and whiz the whole lot up in a food processor (remove the bay leaves and rosemary stems first).
    4. Pour the pureed roasted vegetables into a saucepan, and add the passata along with the salt and pepper.
    5. Add the entire packet of meatballs to the sauce that you have just made, and simmer for about 30 minutes.
    6. Cook your spaghetti as per instructions, so that it will be ready alongside the meatballs and sauce.
    7. At the last minute, add the handful of fresh basil to the sauce. Strain your spaghetti, and serve together with the sauce and meatballs.

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