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Mushroom ‘Meat’Ball Spaghetti

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

21.5g

Energy (kJ)

2564kJ

Energy (kcal)

613kcal

Carbohydrate incl. fibre (g)

108.7g

Carbohydrate excl. fibre (g)

98.7g

Sugar (g)

13.7g

Fibre (g)

10.0g

Fat (g)

10.5g

Saturated fat (g)

1.7g

Unsaturated fat (g)

7.3g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.0g

Cholesterol (mg)

3mg

Sodium (mg)

970mg

Salt (g)

2.42g

Vitamin A (IU)

1122IU

Vitamin C (mg)

8.0mg

Calcium (mg)

110mg

Iron (mg)

4.01mg

Potassium (mg)

1165mg

Total

85.8g

10258kJ

2450kcal

435.0g

394.8g

54.7g

40.1g

42.2g

6.8g

29.2g

12.9g

15.3g

0.0g

10mg

3879mg

9.67g

4490IU

32.2mg

439mg

16.04mg

4658mg

  • 1/2 Knorr Vegetable Stock Pot
  • 225 g chestnut mushrooms sliced
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 80 g rolled oats
  • 1 tbsp toasted walnuts
  • 1 tbsp ground flax seeds
  • 3 tbsp water
  • 1 tsp oil
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • 1/2 Knorr Vegetable Stock Pot
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1/2 tsp chilli flakes
  • 500 ml passata
  • 1/2 tsp sugar
  • 2 tsp olive oil
  • 1/2 cup of pasta water
  • fresh chopped parsley
  • vegan cheese
  • 400 g cooked spaghetti