Dairy-free, Gluten-free, Low-FODMAP Spaghetti and Meatballs

• Preheat the oven to 180 Celsius.

• In an oven dish place Organic Chipolata Sausages and cook for 20 minutes, turning them over regularly.

• Bring a large pan of water to the boil then add gluten-free spaghetti and cook for around 15 minutes or until soft.

• In a blender, blitz a tin of chopped tomatoes with 2 tablespoons of Mixed Herbs, lots of Salt and Pepper.

• Pour sauce into a pan and cook on a low heat for around 10 minutes. Add fresh herbs of choice eg. Parsley and Basil finely chopped.

• Blend two tablespoons of organic soft Tofu in the blender with a drop of water until it forms a light cream.

• Pour into tomato pasta sauce and cook for 5 more mins.

• Pour pasta sauce over strained spaghetti when cooked.

• Using scissors or a knife, cut the sausages into mini meatball sized pieces and add to pasta.

• Serve with any veg of choice and enjoy!

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