| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 778 |
| Fat | 51.3g |
| Saturates | 6.6g |
| Protein | 26.2g |
| Carbs | 59.8g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Finely chop the leek. Crush the garlic.
Heat 1 tablespoon of oil in a frying pan placed over a medium heat. Sauté the meatballs until golden. Set aside.
Combine 1 tablespoon of oil, leek and 2 garlic cloves in a medium-sized saucepan and sauté for 5 minutes, until the leek is soft. Pour in the passata, water and bicarbonate of soda. Add the bay leaf and stir to combine. Bring to a gentle simmer.
Arrange the spaghetti in an even layer in the base of a 30cm x 25cm oven-proof dish. Drizzle 1 tablespoon of oil over the top and toss well to coat the spaghetti strands. Pour the hot tomato sauce over the spaghetti. Using tongs, stir the sauce through the spaghetti. Arrange the meatballs on top of the spaghetti mixture.
Cover tightly with foil, so no steam can escape, and bake for 30 minutes.
Slice the mozzarella into rounds.
Once the spaghetti is al dente, remove the foil and top with the mozzarella. Increase the oven temperature to 200°C, gas mark 6, and bake, uncovered, for 10 minutes, or until the cheese is melted and golden.
To make the pesto, place the kale, 75g of basil, 1 garlic clove, pine nuts (or almonds) and 100ml of olive oil (approx. 7 tablespoons) in a food processor and pulse until roughly chopped and combined.
Serve the spaghetti topped with a drizzle of pesto, fresh basil and black pepper.
