Lady & The Tramp Style Meatless Spaghetti

Lady & The Tramp-style Tagliatelle

Serves 4
35 mins

Re-create the famous scene from Lady & The Tramp with this Italian pasta dish with Meatless meatballs.

Recipe provided by Mr Organic

Ingredients

  • 250g Mr Organic Whole Wheat Tagliatelle
  • 150g Mr Organic Red Kidney Beans
  • 100g onion, finely chopped
  • 70g crushed walnuts
  • 170g Meatless Farm Mince
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika powder
  • 2 tbsp flax seeds
  • 1 tbsp tamari soya sauce
  • Salt and pepper to taste

For the tomato sauce:

  • 1 tsp Olive oil
  • 1⁄2 small yellow onion
  • 2 cloves garlic, crushed
  • 1 Tbsp Mr Organic Tomato Puree
  • 1 tin Mr Organic Chopped Tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano

To serve (optional):

  • Vegan cheese Garlic bread

Preparation

  1. To create the vegan ‘meatballs’ start by placing the kidney beans into a mixing bowl and mashing them with the back of a fork. Combine them with the finely chopped onion, crushed walnuts and Meatless Farm Mince, then sprinkle in the seasoning: oregano, basil, smoked paprika as well as the flaxseeds and tamari soya sauce. Season to taste with salt and pepper.
  2. With both hands, form bite-size, firm meatballs from the mixture and refrigerate them for 30 minutes.
  3. In the meantime, cook your pasta according to packaging instructions. In a separate skillet, heat the olive oil and first fry your meatballs until golden on all sides, then transfer them to the oven at 90°C to keep them warm whilst you create the sauce. Heat the olive oil in the skillet, then cook the onion and garlic until translucent. Stir in 1 tablespoon of tomato puree, then pour in the chopped tomatoes. Add the dried herbs, then season to taste with salt and pepper.
  4. Serve your pasta topped with the tomato sauce and meatballs – and a delicious sprinkle of vegan cheese and garlic bread alongside.

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