This easy pesto spaghetti with veggie meatballs is perfect for busy nights. Quorn Swedish Style Balls are tossed in fresh pesto with cherry tomatoes and basil, then served over spaghetti. Ready in under 30 minutes, high in protein with over 27g per portion, and a true family favourite.
Serves
4
Prep time
28min
High in Protein
High in Fibre
Ingredients
25g pine nuts
50g basil leaves
25g vegetarian parmesan, grated
2 tbsp olive oil
2 garlic cloves
10 sprays one calorie cooking spray for frying
1 x 300g pack frozen Quorn Swedish Style Balls
175g cherry tomatoes
400g dried spaghetti
Method
To make the pesto, place the pine nuts, basil leaves, grated vegetarian parmesan, olive oil and garlic into a food processor. Add 50ml of water and blitz for 30 seconds. Scrape down the sides of the processor and blitz again. Set to one side.
Heat the cooking spray in a non-stick frying pan over a medium heat and add the Quorn Swedish Style Balls. Fry for 12 minutes turning regularly to brown on all sides (add a few more sprays of cooking spray if required).
Add the tomatoes and cook for a further 5 minutes, stirring regularly.
Add the prepared pesto and stir well to coat and cook for a further minute to warm through. Set to one side and keep warm.
Cook the spaghetti as per pack instructions. Drain and divide between 4 warmed serving bowls.
Top with the Quorn Pesto Swedish Style Meatballs, then garnish with basil leaves and a little vegetarian parmesan.
