Vegetarian Pesto Spaghetti Meatballs
This is a seriously light, feel-good evening meal made with Quorn vegetarian meatballs in a fresh pesto sauce with cherry tomatoes and basil. High in protein with over 27g per portion and low in saturated fat, for a healthier way to end the day. In a hurry? Try a store-bought pesto for the win!
Serves 4
28 mins
Easy
659 cals
(Per serving)
19.6g of fat
(Per serving)
8.4 g fibre
(Per serving)
27.9 g protein
(Per serving)
Made with Quorn Swedish Style Balls
High in Protein
Source of Fibre
Cook mode (Keep screen awake)
Ingredients
- 1 x 300g pack frozen Quorn Swedish Style Balls
- 25g pine nuts
- 50g basil leaves
- 25g vegetarian parmesan, grated
- 2 tbsp. olive oil
- 2 garlic cloves
- 10 sprays one calorie cooking spray
- 175g cherry tomatoes
- 400g dried spaghetti
- Basil leaves
- Vegetarian parmesan shavings
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.
- Add the Quorn Swedish Style Balls and 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.
- Garnish with basil leaves and parmesan shavings.
Chefs tip
This homemade pesto freezes well, but If you are in a hurry it’s ok to use store bought pesto too. Add your own style to this dish too - Why not swap the spaghetti to rigatoni for a change?
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