Garlic bread
Make this classic side dish with a crispy crust and buttery, garlicky centre. Our cheesy garlic bread toasts are delicious served with lasagne, soups and plenty more.
Green spaghetti & meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 6
Skip to ingredients
- 500g lean pork mince
- 1 applegrated
- 1 tsp fennel seeds
- 1 tbsp oil
- 250g-300g wholemeal spaghetti(for children, use white spaghetti as wholemeal can be too filling)
- 200g baby spinachplus extra to serve
- 1 ripe avocadostoned and peeled, plus extra to serve
- small bunch basil
- 100g frozen peas
- 25g parmesangrated, plus extra to serve
Nutrition: per serving (3)
- kcal720
- fat27g
- saturates8g
- carbs59g
- sugars5g
- fibre13g
- protein54g
- salt0.7g
Method
step 1
Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
step 2
Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
step 3
Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.
