Pasta with Veggie Balls

Peel and dice the potatoes into approx. ½ in cubes. Finely chop the onion and pepper.

• 2.8 oz Potatoes (w/o skin)
• ½ Onion, red (~ 1.5 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Add the vegetables and fry until the potatoes are cooked and transfer to a blender.

• 1 tsp Olive oil

Blend the ingredients listed below in a blender.

• ¼ cup Sweet corn, canned
• Salt
• Black pepper
• ½ tsp Curry powder
• ½ tsp Cumin, ground
• 1 tsp Olive oil

Blend until combined. Add the contents of the blender to a bowl and mix with oats and breadcrumbs.

• ½ cup Whole grain rolled oats
• ¼ cup Bread crumbs

Dip your hands in water and form golf-ball-sized balls and leave to rest in the refrigerator for 10-15 minutes.

Heat the olive oil in a non-stick frying pan over medium heat and fry the balls until golden brown.

• 1 tsp Olive oil

Deglaze with red wine and cook until reduced completely.

• 3 ⁠½ Tbsp Red wine

Cook the pasta according to the package instructions.

• 3.5 oz Spaghetti, whole grain

Add the tomatoes, oregano, salt, pepper and let simmer for approx. 10 min.

• ¾ cup Tomato sauce, canned
• 1 tsp Oregano leaves, dried
• Salt
• Black pepper

Finely chop the basil. Serve the pasta with the veggie balls and tomato sauce and top with the basil.

• 10 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!