Black Pepper Meatless Farm Meatballs with Creamy Spinach Pasta

Black Pepper Meatballs with Creamy Spinach Pasta

Serves 4
30 mins

Feed your family for a fiver with this delicious and wholesome dish. Only feeding two mouths? Simply box up the leftovers and heat in the microwave for a hearty lunch the next day.

Ingredients

  • 300g Meatless Farm Plant-Based Mince
  • Plenty of freshly ground black pepper
  • 150g spinach
  • 320g pasta
  • 250g cherry tomatoes, halved
  • 1 tin cannellini beans
  • 3 garlic cloves, crushed
  • 1 veg stock cube in 400ml boiled water
  • 25g basil

Method

  1. Stick the Mince in a bowl with the black pepper. Mush them up with your hands, then shape into 16 little meatballs. Place on an oiled tray and bake in the oven at 180C for 10 mins.
  2. Place a saucepan of salted water on a high heat and bring to the boil. Chuck in the pasta and cook until tender (check the pack instructions, not all pasta is created equal).
  3. Drizzle some oil in to a non-stick pan over a low/medium heat and add the onions, season with sea salt and pepper, cover with a lid and cook for 5 mins. Add the garlic and cook for 2 mins, then add the beans and stock. Simmer for 2 mins.
  4. Add  the spinach to the pan, wilt for 1 min then use a blender until fairly smooth.
  5. Return the sauce to the heat, add the cherry tomatoes and simmer until needed.
  6. Drain the pasta, mix through the sauce and toss together.
  7. Spoon the lovely green pasta into bowls, then top with the meatballs followed by some torn basil. If you have any cheese in the fridge grate some of that over the top. BOOM! Family fed for a fiver.

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