This™ way for more
THIS™ Spaghetti with Burger Meatballs
1. Dice the onion. Crush the garlic cloves. Slice the sundried tomatoes into mouthfuls.
2. Rip your burgers into bite sized chunks and using the palms of your hands, roll into balls. Using some of the oil from your jar of sundried tomatoes, fry off your newly formed meatballs over a medium heat for 11-12 minutes until the meatballs are browned, crispy on the edge and cooked. Once done, remove them from the pan and leave them to one side.
3. Bring a large saucepan of water to the boil and add the stock cube, mixing to help it dissolve.
4. Whilst that’s coming to the boil, fry off the onion and garlic in the same pan you cooked your meatballs until they’re soft and starting to turn gold.
5. Add your spaghetti to the boiling stock and cook until al dente (something to do with having a little bit of a bite to it still. We don’t know either.).
6. Give your frying onion and garlic some company and add the tomatoes, oregano, thyme, pesto, salt and pepper and let all that flavour come together for a minute before tossing the meatballs back in and stirring to get everything acquainted.
7. Pour the cream into the pan with the meatballs, along with a couple of spoons worth of pasta stock water. Stir. Simmer.
8. Chop or tare your basil. Whatever you fancy.
9. Drain your spaghetti and add to the pan with the sauce along with half of your basil and another splash of the pasta water. Mix.
10. 2 bowls. An extra meatball for you. Basil on top. Serve.
Juicy burger meatballs and spaghetti that knows exactly what it’s doing. Ripped up burgers rolled into crispy edged meatballs, simmered in a garlicky, herby, sundried tomato sauce. It’s saucy, a little dramatic, and designed to impress without pretending to be fancy. Plant-based and absolutely worthy of a cosy evening or legend (or at least a second date).
Ingredients
Prep time:
20 minutes
Cook time:
20 mins
Serves:
2
Ingredients
Onion
1
Garlic cloves
2
Sundried tomatoes
70g
THIS™ Isn’t Beef Burgers
1 pack
Plant based stock cube
1
Oregano
1 tsp
Thyme
1 tsp
Plant-based red pesto
2tbsp
Plant-based cream
50ml
Spaghetti
180g
A handful of fresh basil
Tomato
1 large
Vegetable oil
This™ isn't
Juicy burger meatballs and spaghetti that knows exactly what it’s doing. Ripped up burgers rolled into crispy edged meatballs, simmered in a garlicky, herby, sundried tomato sauce. It’s saucy, a little dramatic, and designed to impress without pretending to be fancy. Plant-based and absolutely worthy of a cosy evening or legend (or at least a second date).
Ingredients
Prep time:
20 minutes
Cook time:
20 mins
Serves:
2
Ingredients
Onion
1
Garlic cloves
2
Sundried tomatoes
70g
THIS™ Isn’t Beef Burgers
1 pack
Plant based stock cube
1
Oregano
1 tsp
Thyme
1 tsp
Plant-based red pesto
2tbsp
Plant-based cream
50ml
Spaghetti
180g
A handful of fresh basil
Tomato
1 large
Vegetable oil
1. Dice the onion. Crush the garlic cloves. Slice the sundried tomatoes into mouthfuls.
2. Rip your burgers into bite sized chunks and using the palms of your hands, roll into balls. Using some of the oil from your jar of sundried tomatoes, fry off your newly formed meatballs over a medium heat for 11-12 minutes until the meatballs are browned, crispy on the edge and cooked. Once done, remove them from the pan and leave them to one side.
3. Bring a large saucepan of water to the boil and add the stock cube, mixing to help it dissolve.
4. Whilst that’s coming to the boil, fry off the onion and garlic in the same pan you cooked your meatballs until they’re soft and starting to turn gold.
5. Add your spaghetti to the boiling stock and cook until al dente (something to do with having a little bit of a bite to it still. We don’t know either.).
6. Give your frying onion and garlic some company and add the tomatoes, oregano, thyme, pesto, salt and pepper and let all that flavour come together for a minute before tossing the meatballs back in and stirring to get everything acquainted.
7. Pour the cream into the pan with the meatballs, along with a couple of spoons worth of pasta stock water. Stir. Simmer.
8. Chop or tare your basil. Whatever you fancy.
9. Drain your spaghetti and add to the pan with the sauce along with half of your basil and another splash of the pasta water. Mix.
10. 2 bowls. An extra meatball for you. Basil on top. Serve.