Fusilli with turkey meatballs
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Cook the pasta and meatballs ahead of time and sit down to an easily re-heatable dinner in no time! Swap in any variety of higher fibre pasta you prefer: Lentil, chickpea, and edamame pasta are all tasty options. Sprinkle with chilli flakes for a little heat, and add cooked capsicum and onion strips for a nice dose of veggies.
Ingredients
Wholemeal pasta, dry
½ cup(s), (70g), spiral variety
Turkey breast mince
125 g
Garlic
1 clove(s), crushed
Dried herbs
¼ tsp, Italian variety
Fresh basil
1 tbs, chopped, plus extra leaves to serve
Tomato passata
½ cup(s), (130g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a small saucepan of boiling salted water, following packet instructions, until just tender. Drain.
2
Meanwhile, place mince, garlic, Italian seasoning and basil in a medium bowl. Season with salt and pepper, mix well to combine. Shape into 4 golf ball-sized meatballs.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add meatballs and cook for about 5 minutes, turning occasionally, until meatballs are browned and cooked through. Add passata and ½ cup (125ml) water to pan, bring to the boil. Simmer, stirring occasionally, for 10 minutes, or until sauce has thickened. Stir through pasta to coat in sauce. Serve sprinkled with extra basil leaves.
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