Method

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Boil a kettle of water

Slice the onion and pepper and finely chop the garlic and chilli.

Heat ½ tbsp of olive oil in a pan or wok on a medium heat then add the chopped onions.

Cook until soft then add the chopped garlic and vegan meatballs. 

Cook for 10 minutes, or until golden, then remove from pan & set aside in a bowl.

Heat the remaining olive oil and add the peppers, dried herbs and chopped chilli. 

Cook  for 5 minutes, or until soft, then add the tinned chopped tomatoes and tomato puree,

then add the cooked meatballs and onions.  Simmer for 15 minutes, stirring occasionally.

Meanwhile, pour boiled water from kettle into a pan and bring to the boil. 

Once boiling, add approximately 180g of dried spaghetti and bring back to the boil. 

Cook for 12-15 minutes, or until your desired texture.