Fresh Pasta Sauce with Quinoa ‘Neatballs’


I don’t think I’ll buy pasta sauce again, this pasta sauce is more superior in every way! It’s incredibly simple to make and has a really fresh, frisky feel. You can use it on any kind of dish that requires fresh tomato sauce.

Also today I’m going to reveal one of my flavour secrets on how to make the ‘neatballs’ taste so…well… uhh… ‘neaty’… it’s the Worcester sauce. I put it in any kind of stewy, British-origin meal. It’s basically one of my big secret ingredients… super wow factor… must not be underrated. A lot of the traditional preparations contain anchovies though so make sure yours doesn’t. PAMS BRAND IS VEGAN and it’s magnificent.

I’m also going to show you how to use chia seeds as an egg replacement. This is an excellent binder!

Also a small disclaimer: sometimes I’m a bit lazy on measurements so please tweak as required!

Spaghetti Sauce and Meatballs

Pasta Sauce


A huge pot of fresh tomatoes chopped roughly
1 carrot
4 sundried tomatoes
A dash of garlic
A generous dash of olive oil – 3 tablespoons ish?


Lazy: Put everything into a pot and cook it until the tomatoes are smooshy.Puree in the blender. Keep it chunky. Serve.

Energetic: Saute the garlic, then add the other stuff along with some extra oil, then cook it until the tomatoes are smooshy. Puree in the blender. Keep it chunky. Serve.

Add any extra flavours you want! Personally I have found there is so much delicious sodium in the actual tomatoes that I’m quite sufficiently happy sans-salt but hey, it’s all up to you. This is a base recipe, it begs your creativity.


I need to apologise here, the quantities are from memory. You can add mushrooms as well if you’d like!


About 1 cup of cooked lentils
About 1 cup of cooked quinoa
About 1 cup of breadcrumbs
A handful of sunflower seeds
A teaspoon of garlic
A sprig of fresh rosemary
Three dashes of soy sauce (maybe about 3 tablespoons?)
Two dashes of Worcester sauce (maybe about 1.5 tablespoons?)
2 tablespoons chia seeds
4 tablespoons boiling water
Oil for frying


Sauté the garlic, rosemary (remove the woody stalk) and sunflower seeds. Add this seedy, herb mixture to lentils, quinoa, breadcrumbs, soy sauce and Worcester sauce. Taste. Does it taste good? If not, add some more soy or Worcester sauce! Then you’re going to bind this using chia seeds. Mix your chia seeds and boiling water together. Observe how sticky they are! This is good, it means they’re going to work well as a binder. Mix them with the doughy mixture then fry these until they’re cooked through.


On pasta noodles with sautéed vegetables and a drizzle of olive oil and salt and pepper. If you’d like (and I highly recommend it) serve with a vegan parmesan or Raw Cashew Cream Cheese.

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