The BBC Good Food logo
Green spaghetti with meatballs and avocado in bowls

Green spaghetti & meatballs

Rating: 3 out of 5.2 ratings
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3 - 6

Feed three adults or six kids with this spaghetti dinner that packs in two of your 5-a-day. Just the thing for children who are wary of greens

  • Freezable (sauce only)
Nutrition: per serving (3)



  • STEP 1

    Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.

  • STEP 2

    Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.

  • STEP 3

    Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.

Goes well with

Recipe from Good Food magazine, March 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.2 ratings

Sponsored content