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Hungry Monster Pasta

Make your own meat-less meatballs with our Meat-Free Mince, topped with Monster eyes. It’s perfect for all of the little hungry monsters out there. If you don’t have time to make No-Meatballs from scratch, just add in our Chickpea and Roasted Butternut Balls to your pasta instead.

CategoryDifficultyBeginner
Prep Time35 minsCook Time32 minsTotal Time1 hr 7 mins

Ingredients
 250 g whole-wheat spaghetti pasta
For the No-Meatballs*
 ½ box Fry’s Meat-Free Mince, defrosted
 1 cup cooked lentils
 ½ cup onion, chopped into large chunks
 3 cloves garlic, minced
 1 tbsp ground flaxseed + 3 tbsp warm water
  cup cashews (raw and unsalted)
 1 tbsp mix of Italian herbs
 2 tbsp nutritional yeast (optional)
*Or use ½ box Chickpea and Roasted Butternut Balls, cooked according to packaging instructions, if not making the No-Meatballs
For the Tomato Sauce:
 ¼ cup onion, sliced
 1 clove of garlic, chopped
 1 tbsp olive oil
 1 can of your favourite tinned tomatoes
 Salt, to taste
For the Monster Eyes:
 Black olives, pitted (or use little peppercorns or black sesame seeds)
 Vegan mayonnaise

Method

1

Preheat the oven to 180°C.

2

To make your No-Meatballs, combine the ground flaxseed and warm water. Mix it together and let it sit for about 10 minutes. If you’re not making the No-Meatballs, skip to Step 9!

3

Break up the Mince and put it in the food processor. Add the lentils, onion, garlic, cashews and nutritional yeast. Blitz a few times.

4

Add the herbs and the vegan egg mixture to the food processor and blend until everything is mixed together.

5

To make the No-Meatballs, scoop some of the mixture and roll it around until it forms a nice, round shape. Continue this process until the mixture is finished. Place them on a baking tray, lined with parchment paper. You should have about 10 No-Meatballs.

6

Put the tray in the oven and cook the No-Meatballs for about 10 minutes. Rotate the pan so that all the No-Meatballs cook evenly. Let them cook for another 5 minutes.

7

When they are cooked, take them out of the oven and allow them to cool.

8

Now make the tomato pasta sauce. Turn on the stove, and add a little bit of olive oil in a pot.

9

Add the onion with a pinch of salt and cook until it becomes soft, after about 3 minutes. Then add the garlic and cook for another 1-2 minutes.

10

Add the can of tomatoes to the pot, and stir everything together. When the sauce starts to bubble, lower the heat and cover the pot. Continue cooking for about 15 minutes.

11

Gently add the No-Meatballs to the simmering pasta sauce. Let everything cook for about 5 minutes until they are heated through. If you’re not making the No-Meatballs, add in the cooked Chickpea and Roasted Butternut Balls to the sauce.

12

Cook the pasta according to packaging instructions.

13

Decorate pasta into the shape of the monster’s body! Add two No-Meatballs to form monster’s body. To complete the monster eyes, add a dollop of mayonnaise topped with a sliced olive, peppercorn or sesame seed.

14

Save any leftovers for lunch or freeze them!

Ingredients

Ingredients
 250 g whole-wheat spaghetti pasta
For the No-Meatballs*
 ½ box Fry’s Meat-Free Mince, defrosted
 1 cup cooked lentils
 ½ cup onion, chopped into large chunks
 3 cloves garlic, minced
 1 tbsp ground flaxseed + 3 tbsp warm water
  cup cashews (raw and unsalted)
 1 tbsp mix of Italian herbs
 2 tbsp nutritional yeast (optional)
*Or use ½ box Chickpea and Roasted Butternut Balls, cooked according to packaging instructions, if not making the No-Meatballs
For the Tomato Sauce:
 ¼ cup onion, sliced
 1 clove of garlic, chopped
 1 tbsp olive oil
 1 can of your favourite tinned tomatoes
 Salt, to taste
For the Monster Eyes:
 Black olives, pitted (or use little peppercorns or black sesame seeds)
 Vegan mayonnaise

Directions

1

Preheat the oven to 180°C.

2

To make your No-Meatballs, combine the ground flaxseed and warm water. Mix it together and let it sit for about 10 minutes. If you’re not making the No-Meatballs, skip to Step 9!

3

Break up the Mince and put it in the food processor. Add the lentils, onion, garlic, cashews and nutritional yeast. Blitz a few times.

4

Add the herbs and the vegan egg mixture to the food processor and blend until everything is mixed together.

5

To make the No-Meatballs, scoop some of the mixture and roll it around until it forms a nice, round shape. Continue this process until the mixture is finished. Place them on a baking tray, lined with parchment paper. You should have about 10 No-Meatballs.

6

Put the tray in the oven and cook the No-Meatballs for about 10 minutes. Rotate the pan so that all the No-Meatballs cook evenly. Let them cook for another 5 minutes.

7

When they are cooked, take them out of the oven and allow them to cool.

8

Now make the tomato pasta sauce. Turn on the stove, and add a little bit of olive oil in a pot.

9

Add the onion with a pinch of salt and cook until it becomes soft, after about 3 minutes. Then add the garlic and cook for another 1-2 minutes.

10

Add the can of tomatoes to the pot, and stir everything together. When the sauce starts to bubble, lower the heat and cover the pot. Continue cooking for about 15 minutes.

11

Gently add the No-Meatballs to the simmering pasta sauce. Let everything cook for about 5 minutes until they are heated through. If you’re not making the No-Meatballs, add in the cooked Chickpea and Roasted Butternut Balls to the sauce.

12

Cook the pasta according to packaging instructions.

13

Decorate pasta into the shape of the monster’s body! Add two No-Meatballs to form monster’s body. To complete the monster eyes, add a dollop of mayonnaise topped with a sliced olive, peppercorn or sesame seed.

14

Save any leftovers for lunch or freeze them!

Hungry Monster Pasta

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