Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Green pasta with avocado
The combination of spaghetti with a lemon dressing, supplemented with fresh tomatoes and avocado makes this a great dish for warmer days.
Instructions
Recipe steps from Mealie.
1
Step 1
Boil a liter of water in a kettle. Wash the cherry tomatoes and cut them in half. Grate the lemon. Don’t throw away the lemon pieces just yet as you will need the juice for the dressing. Press the garlic. Cut the avocado in half. Peel off the skin and remove the pit. Cut each half into thin slices.
2
Step 2
Cook the spaghetti for 10 minutes in a large pot with the pre-boiled water and a pinch of salt. Add the petit pois to the spaghetti and cook for the last two minutes. Scoop out a little cooking water from the pot and set aside. Drain the spaghetti and petit pois.
3
Step 3
Return the spaghetti and petit pois to the pot and add the spinach and tomatoes. Stir and cover. Set aside covered so that the spinach wilts from the heat of the spaghetti.
4
Step 4
Mix the olive oil, 50ml of the cooking liquid, garlic, the juice of half a lemon and most of the lemon zest for the dressing.
5
Step 5
Pour the dressing over the spaghetti and stir to spread. Serve the spaghetti mix with the avocado slices, some freshly ground pepper and the remaining lemon zest as garnish.
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