Spicy Vegan Zim's Tribe Spaghetti & Meatballs

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An easy week-day dinner of vegan spaghetti and meatballs, spiced up with an amazing Nigerian sauce!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: African, Italian, Nigerian

Servings:

Calories: 560kcal

360 g spaghetti I allow 90g per person. Add more if you like
400 g crushed tomatoes 1 tin / can
1 jar Zim's Tribe Sauce Choose your heat level!
1 red pepper or choose yellow if you like!
1 onion red or white is fine
1 tablespoon olive oil
250 g vegan meatballs Approx 1 packet EG Birds Eye Green Cuisine, Linda McCartney

Put a large pot of water on to boil for the pasta.
Thinly slice the onion and pepper.
In a large frying pan, sautee the onions and pepper until soft in the olive oil.
Add the vegan meatballs and fry a little until a little browned.
Now add the Zim's Tribe sauce and the tin of tomatoes and simmer.
By this time, your water should have boiled. Add a generous pinch of salt to it and then the spaghetti.
Keep simmering the sauce on low until your spaghetti is just al-dente.
Drain the spaghetti, and add to the sauce and meatballs. Simmer all together for a minute, then serve!

Use your favourite vegan meatball brand. It doesn't matter if the weight is a little different.
You can choose any type of pasta you like best! Gluten free, wholewheat or regular. Just adjust the timing accordingly.
If your meatballs are frozen, you can cook them from frozen, just simmer a little longer to ensure they are properly hot!
This recipe makes enough sauce for 4 people. If you're cooking for less, just remove some of the sauce before serving and freeze or keep for later. It makes GREAT sloppy but delicious sandwiches!