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
Pumpkin Spaghetti
A simple spaghetti dish perfect for autumn, featuring butternut squash and plant-based bacon.
Instructions
Recipe steps from Mealie.
1
Step 1
Dice the onion.
2
Step 2
Peel the butternut squash and cut the flesh into bite-sized pieces.
3
Step 3
Boil a liter of water in a kettle.
4
Step 4
Cook the spaghetti in a pot with the pre-boiled water and a pinch of salt for 10-12 minutes. Drain and keep aside.
5
Step 5
Place the pumpkin in a microwaveable bowl and cover with 4 tablespoons of water. Cover and cook for 6-8 minutes in the microwave. Drain carefully.
6
Step 6
Make sure the pumpkin is cooked; test to see if you can pierce it with a fork before draining.
7
Step 7
Heat some oil in a pan and once hot, add the bacon. Fry for 8 minutes until crispy. Remove from the pan and set aside.
8
Step 8
Add some extra oil to the pan and fry the onion for 6 minutes until translucent.
9
Step 9
Add the bacon and pumpkin to the pan and cook for a further 2 minutes.
10
Step 10
Add the spinach to the pan and let it wilt.
11
Step 11
Add the pasta sauce and cooked spaghetti to the pan. Mix well and let it heat through for a minute or two.
12
Step 12
Serve the spaghetti immediately.
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