appetite magazine
Spaghetti with Hooba balls
 
 
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 red bell pepper, sliced
  • 12 ripe red tomatoes, halved
  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 medium onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 heaped tsp smoked paprika
  • 1 heaped tsp red bell pepper flakes
  • 1 heaped tsp oregano
  • 450g Hooba meat-free balls
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • spaghetti (egg-free for vegans)
  • basil leaves to serve
  • vegan ‘parmesan’ to serve
  • vegan garlic bread to serve
Method
  1. Pre-heat the oven to 200C/Gas 6. Pour 1-2 tbsp olive oil into a small oven tray and add the sliced onion and garlic, then the red pepper and put the tomatoes on top. Season with salt and pepper, roast in the oven for 30 mins and set aside.
  2. Put the oil and butter in a frying pan over a medium heat. Add the onion, celery, dried spices, oregano and cook, stirring, until softened. Remove and put in a large heavy-bottomed saucepan.
  3. Put the balls in the same frying pan and pan fry until browned – 8-10 mins – and add to the saucepan.
  4. Now blitz the roast tomato, onion, garlic and pepper mix until puréed and add to the pan. Add the canned tomatoes and tomato purée, plus a little water if needed. Cover with a tight-fitting lid and cook over a low heat for
  5. mins, stirring once or twice.
  6. After 20 mins, check and season. Check consistency and add water or thicken with a little cornflour + water mix if necessary. Cook the spaghetti, turn into bowls with the sauce on top and serve with grated vegan parmesan, basil leaves and vegan garlic bread.
Recipe by appetite magazine at https://www.appetitemag.co.uk/spaghetti-with-hooba-balls/