Directions

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  1. Prepare meatballs following my Chicken Meatballs recipe.
  2. Half-fill a pot with water, 2-3 tsp of salt and 1 tsp oil. Bring to a boil.
  3. While you wait for the water to boil, in a separate frying pan heat about 1 tbsp oil. Fry the minced garlic till golden.
  4. Add and saute the chopped onions till translucent (don’t wait for it to change colour).
  5. Add mushrooms and cook till it changes colour and the water dries out. 
  6. Add the tomato, cover and cook on medium heat for 5 minutes till tomatoes are soft.
  7. Add the pasta sauce, salt, pepper, red pepper flakes, and dried mixed herbs. 
  8. Add the meatballs. Cover and cook on low heat for 10 minutes to allow the flavour to develop.
  9. Turn off the heat and stir in the baby spinach.
  10. In the pot of boiling water, add pasta and cook till almost done (al dente).
  11. Scoop out about ½ cup of the pasta water in a mug. You can add this to the meatball mixture if it’s drying out. 
  12. Drain the pasta.
  13. Take out the pasta in a serving bowl/plate. Top with the meatball mixture and shaved parmesan cheese.