Spicy sausage meatballs with three-vege spaghetti sauce

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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500g wholemeal spaghetti pasta

spray oil

4 spicy low-fat sausages (we used pork and fennel-flavoured sausages)

200g button mushrooms, chopped in small pieces

400g can Italian-style tomatoes

2 carrots, grated

350g loose-leaf frozen spinach

3 tablespoons shaved parmesan cheese

Instructions

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1 Cook spaghetti following packet directions.

2 Meanwhile, squeeze sausage meat out of sausage skin and roll into rough meatballs.

3 Spray a large pan with oil. Heat over a medium heat. Add meatballs and cook, turning, for 5 minutes until browned. Add mushrooms and cook for 5 more minutes.

4 Add tomatoes and carrots and bring to a simmer. Cook for 5 minutes then add spinach and stir to combine. Bring back to a simmer.

5 Serve spaghetti with meatballs and sauce, garnished with parmesan and season to taste with black pepper.

Nutrition Info (per serve)

Calories 559 cal

Kilojoules 2340 kJ

Protein 33 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 80 g

Sugar 5 g

Dietary fibre 23 g

Sodium 730 mg

Calcium 290 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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