Low Protein Spaghetti & Meatballs

Ingredients

150g Promin Short Cut Spaghetti 

2 sachets of Promin Burger Mix

500g Tomato Passata

2 tsp Garlic Purée

2 tsp Tomato Purée 

3 tsp mixed herbs

3 tsp paprika 

2 tsp sugar

1 vegetable stock cube 

1 diced red onion

1 diced carrot

100g Violife cheese 

Oil

Method

1. Empty the contents of the burger mix into a bowl and add 200ml water. Mix into a smooth paste and leave.

2. Using a teaspoon of oil gently cook the carrot and onion until the onion is golden brown. Stir in the garlic, herbs, and sugar.

3. Dissolve the stock cube in 100 ml of water and add to the pan of vegetables. Stir in the tomato purée and allow to simmer.

4. Mould the burger mix paste into meatballs on a lightly oiled surface.

5. Add 150g Promin spaghetti to 1 litre of boiling water and cook for 8 minutes

6. Drain the pasta and stir into the tomato sauce. 

7. Cook meatballs in a frying pan turning occasionally.

7. Ensure the meatballs are fully cooked and add into the sauce with the spaghetti. Add salt and pepper to taste.

8. Serve and garnish with Violife cheese.