Green spaghetti with meatballs and avocado in bowls

Green spaghetti & meatballs

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 25 mins

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

Nutrition and extra info

  • sauce only

Nutrition: per serving (3)

  • kcal720
  • fat27g
  • saturates8g
  • carbs59g
  • sugars5g
  • fibre13g
  • protein54g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g lean pork mince
  • 1 apple, grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp oil
  • 250g-300g wholemeal spaghetti (for children, use white spaghetti as wholemeal can be too filling)
  • 200g baby spinach, plus extra to serve
  • 1 ripe avocado, stoned and peeled, plus extra to serve
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • small bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 100g frozen peas
  • 25g parmesan, grated, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
heston
27th Jun, 2019
4.05
Delicious sauce but....the pork meatballs were tasteless. Am making again but with chicken sausages.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?