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Spaghetti and Vegan 'Meat'balls
A challenge
Total time
120 min
$ $ $


This fresh pasta dish is such a great meal for when you need something comforting and want to spend some time cooking, it's so tasty and the best dinner for cold nights


Serves 4


Step 1
Peel and dice the onions and add fry off on a medium heat with salt and sugar to caramelise. Once caramelised, set aside 1/3 of the onion in a bowl
Step 2
Grate in the garlic and cook for a few minutes before adding the chopped tomatoes
Step 3
Chop the basil and add to the sauce along with salt, pepper and balsamic vinegar. Simmer for 10-15 minutes and add the vegan butter. Stir and set aside
Step 4
Clean the mushrooms before blending until smooth in a food processor
Step 5
Heat oil in a pan and add miso paste and the leaves from the thyme over a medium-high heat until fragrant
Step 6
Add the mushroom paste and soy sauce and mix well. Cook for 5 minutes until some of the water has evaporated
Step 7
Add the mushroom mix to the plant mince in a large bowl before blending the bread and adding along with the reserved caramelised onion and season with salt and pepper (not too much salt, the soy sauce and miso are already quite salty)
Step 8
Mix well with your hands and form into small 45g balls
Step 9
Heat olive oil in a pan and place in the mushroom ‘meatballs’. Fry until browned on all sides
Step 10
Add the ‘meatballs’ to the sauce
Step 11
If making your own spaghetti, mix the semolina flour with 300ml water and knead into a smooth dough
Step 12
Roll the dough into a long, thick sausage shape and cut into 2-inch pieces before putting through a pasta maker on a spaghetti setting and hang them up to dry
Step 13
Boil the spaghetti in salted water for around 8 minutes until al dente and add to the sauce along with a ladle of the pasta water and cook for a few more minutes. Stir well and serve with fresh basil and olive oil
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