The 12-Eyed Flying Spaghetti Monster

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Ingredients:

  • 1 red onion, diced

  • 1/2 cup red wine (optional, can be substituted with vegetable stock)

  • 1/2 tsp liquid smoke

  • 1 cup fresh basil

  • 2 cups tomato passata

  • 12 Gardein (vegan) meatballs (1 bag)

  • 100g Angel Food mozzarella block (cut into 12 thin 1.5cm diameter circles)

  • 12 sliced black olives

  • 12 pink peppercorns

  • 3 cups of fresh baby spinach

  • 1 packet black bean spaghetti 227g (cooked)

Method:

  • Cook onion in a non-stick saucepan over a medium heat for one minute with red wine and liquid smoke.

  • When red wine has reduced by half, add tomato passata, meatballs and basil and mix through until meatballs are heated.

  • Add spinach and pasta and combine so the spaghetti is nice and saucy.

  • Change to a low heat and bring all the meatballs to the top of the pan.

  • Gently place a mozzarella circle on each meatball then put a lid on the saucepan.

  • Continue to cook on a low heat for 5 minutes, or until mozzarella has begun to melt.

  • Take saucepan off the heat and add a sliced olive and peppercorn to the centre of each mozzarella circle.

  • Serve straight from the pan - a fun feast the whole family can enjoy!

  • If you like your pasta a bit creamier then have a bowl of monster vomit to dollop onto each plate, after you’ve served your pasta.


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