Spaghetti with macadamia 'nutballs'
Vegetarians will love this meat-free version of the classic spaghetti and meatballs. The macadamia nutballs team so well with the rich tomato sauce.
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Ingredients
- 2x 400 g tin tomatoes
- 2 cloves garlic (crushed)
- 50 g butter
- 1/2 tsp sea salt
- 3 tbsp olive oil
- 1 small onion (finely diced)
- 1 cup macadamias (ground)
- 2 eggs (lightly beaten)
- 1/2 cup fresh breadcrumbs (preferably made from sourdough)
- 1/2 cup cooked quinoa
- 1/4 cup parmesan cheese (grated)
- 1/4 cup parsley (chopped)
- 8 sundried tomatoes (finely chopped)
- sea salt
- freshly ground pepper
- 700 g spaghetti (cooked)
- parmesan cheese (extra, grated)
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