Not a pasta dish this time! Gasp!

Well, it's got Garlic Courgetti...thought I would try it to cut the carbs down. Was really good. I also bought a fancy spiralizer so it was itching to get used.

The meatballs here are delicious but the real star is that cashew parmesan. So easy and quick to make and it just sets this dish off brilliantly. Keeps in the fridge for 7 days as well so you'll find yourself popping it on everything.

Enjoy!

Special Equipment - Spiralizer, Food Processor

Serves 4

Price per portion:

69p

With the Cashew Parmesan - £1.09

Ingredients:

For the no-meat balls 

3 tbsp sunflower oil 

1 medium (about 300g/10oz) aubergine, evenly diced 

1 red onion, roughly chopped 

1 tsp dried oregano 

4 thick slices of white bread 

2 cloves garlic, crushed

generous pinch of sea salt and black pepper 

handful of flat-leaf parsley, finely chopped 

For the marinara sauce

1 tbsp sunflower oil 

2 garlic cloves, crushed 

1 x 400g (14oz) can chopped tomatoes 

1 tsp sugar handful of flat-leaf parsley, finely chopped 

For the cashew parmesan

110g cashews (no need to soak)

3 tbsp nutritional yeast

3/4 tsp sea salt

1/2 tsp garlic powder

Method:

For the no meatball marinara:

Heat 1 tablespoon of oil in a large frying pan and add the aubergine, onion, garlic and oregano. Cook over a medium-high heat for 10–12 minutes, stirring occasionally, until gently browned. 

Blitz the bread in a food processor to fine breadcrumbs. 

Spoon the breadcrumbs into a bowl and set aside. 

Blitz the cooked aubergine and onion in the food processor until semi-smooth. Add the breadcrumbs in three stages, blitzing after each addition, to form a firm mixture. Stir in the parsley and season well. Allow to cool for a few minutes. 

Heat the remaining 2 tablespoons of oil in the frying pan over a medium-high heat. Roll the mixture into walnut-sized balls and carefully place in the oil. Cook for 3–4 minutes on each side, until golden at the top and bottom. Remove from the pan, drain on kitchen paper and keep warm. 

To make the marinara sauce, heat the oil and garlic in a pan over a medium heat for 2 minutes. Pour in the chopped tomatoes and sugar, then simmer for 8–10 minutes, stirring often. Remove from the heat, stir through the parsley, then season to taste. 

Serve the no-meat balls alongside the hot marinara sauce, with spaghetti or loaded into bread subs. Or alternatively serve with garlic courgetti. 

Allow 1 medium courgette per person, spiralize and fry in a pan with a little oil and a sprinkle of garlic powder to taste.

For the cashew parmesan:

Put all the ingredients in the food processor and pulse until you have a fine powder / crumb. Sprinkle on anything where you need a cheesy hit.