Fusilli with turkey meatballs
Dry wholemeal pasta
½ cup(s), (70g), spiral variety
Turkey breast mince
1 clove(s), crushed
¼ tsp, Italian variety
1 tbs, chopped, plus extra leaves to serve
½ cup(s), (130g)
1 x 3 second spray(s)
- Cook pasta in a small saucepan of boiling salted water, following packet instructions, until just tender. Drain.
- 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.
- 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.