Spicy sausage meatballs with three-vege spaghetti sauce
(at time of publication)
- 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
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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)
Total fat 9g
–Saturated fat 2g
Dietary fibre 23g
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