Pasta with Aubergine, Vegetarian Mince and 'Meat'balls

Pasta with Aubergine, Vegetarian Mince and 'Meat'balls

I don’t know about you, but almost nothing beats a big, steaming hot bowl of pasta. Along with fresh bread, it’s probably my biggest weakness, and my biggest comfort food. This is a vegetarian, healthy version of my beloved spaghetti and meatballs.

I have tried a couple of different brands of veggie mince and veggie ‘meat’balls, and by far, the best ‘meat’ball brand for me is by Quorn. It has a great taste and consistency, and makes a vegetarian spaghetti and meatballs very satisfying. I like a few difference brands of mince – both fresh, like Cauldron, or dried, like the soya mince from Granose. Mince should add texture, in my opinion, not necessarily flavour. Granose absorbs the flavours of the sauce well and adds an excellent, meaty texture. I used Sainsbury’s half white half wheat penne for this, which has an excellent texture, and tastes more like regular white pasta than a whole grain one does (which I don’t like as much), and is just a bit more healthy than plain pasta.

Quorn 'meat'balls and Granose soya mince

Quorn 'meat'balls and Granose soya mince

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I served this with a pizza crust from Marks and Spencer, cooked in the oven and then sprinkled with a little parmesan cheese just in the last minute or so. Filling, healthy, comforting, and delicious. One of my favourite meals. If you’re watching your carb intake, serve this with a hefty salad or some additional cooked veg, and cut down on the pasta and bread.

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