Spaghetti & Cheesy Meat-Free Meatballs

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Peel and finely dice your red onion[s]

Chop your basil finely, including the stalks (save some leaves for garnish!)

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a low heat

Once hot, add the diced onion with a pinch of salt and cook for 7-8 min or until softened

Meanwhile, break your cheddar into small pieces

Combine your meat-free mince (remove the paper if required!), chopped basil and cheddar in a mixing bowl with a large pinch of pepper

Mix well with clean hands to fully combine

Divide the meat-free mince mixture into 5 per person and shape into meatballs

Add the meat-free meatballs on an oiled baking tray

Put the tray in the oven for 14-15 min or until the cheese has started to melt and the meatballs are cooked through

Meanwhile, add your linguine to a pot of boiled water with a large pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

While the pasta is cooking, dissolve your vegetable stock mix, redcurrant jelly and red wine vinegar in 100ml [150ml] [200ml] boiled water

Add the chopped garlic to the softened onion and cook for 1 min

Add your chopped tomatoes and stock to the onion, increase the heat to medium-high and cook for 4-5 min or until thickened to a pasta sauce-like consistency