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)

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.