Siani's veggie spaghetti and 'meatballs' recipe

Made a really nice dinner tonight, which was totally vegetarian. It was pretty simple to make. And because I'm feeling generous, here's my recipe.

Veggie Spaghetti and Meatballs

(serves 4)

1 bag Swedish-style Quorn balls
1 medium onion
1 green pepper
2 garlic cloves, crushed
1 tin chopped tomatoes with herbs
1 carton of passata
2 dried chillis, crumbled
½ tsp oregano
2 tbsp garlic-infused olive oil
2 tsps Marigold salt-reduced veggie bouillon powder
salt and pepper to taste (optional)
1 500 g packet of dried spaghetti
100-125 g grated Cheddar cheese

Heat half the oil in a frying pan, and gently cook the Quorn balls until they're browned all over, and heated through. Remove from the pan. Add the rest of the oil to the pan, chop the onion and green pepper, and cook until the onion starts to brown.

Crumble in the dried chillis, cook for a minute or so, add the crushed garlic, and cook for another two minutes. Pour in the passata, water and tinned tomatoes, then add the oregano and bouillon powder. Stir thoroughly, bring to the boil, then transfer the sauce to a saucepan. Add the cooked Quorn balls and water, and simmer the sauce for 15-20 minutes, until thickened, making sure the onion and green pepper are cooked.

Keeping the sauce and Quorn balls simmering, bring a large pan of water to the boil. Add the packet of spaghetti, bring back to the boil, add a few drops of olive oil to prevent the strands clumping together, and cook for 10-12 minutes, until it is al dente. Drain the spaghetti, return to the large pan it was cooked in, then blend in the sauce and Quorn balls. Add the grated Cheddar to the pan, and stir it all together well, over a low heat, until it is piping hot and the cheese is melted. Add seasoning to taste, if required. Serve and enjoy!

Variation: add a glass of red wine to the sauce, instead of the water.