Directions

1Fry the Future Farm vegan meatballs in a drizzle of oil over a medium-high heat until evenly browned then remove from the pan & set aside

2Add a little more oil to the pan if it's too dry then add the onion & fry until soft

3Add the garlic & oregano then saute for 1-2 minutes until fragrant

4Stir in the passata along with the stock cube & sugar, season to taste, bring to a simmer, return the meatballs to the pan & cook for 5-10 minutes until the flavours have combined & the sauce has reduced slightly

5Serve on top of spaghetti then sprinkle with nutritional yeast & garnish with fresh basil