Angel Hair Pasta with Mini Blend Meatballs

Course: main Skill level: easy

Serves: 4

250 g (9 oz) mushrooms 100 g (3½ oz) beef mince 1egg

1 tbs breadcrumbs Salt and freshly ground black pepper to taste 3 tbs olive oil

320 g (11¼ oz) angel hair spaghetti (you can also use any other long thin pasta)

1 clove garlic, grated 100 g (3½ oz) cherry tomatoes

3 tbs balsamic vinegar

To Serve: fresh basil leaves; Parmesan.

1 To make the meatballs, blitz the mushrooms in a food processor until finely chopped. Place the minced beef in a bowl and add in the mushrooms with the egg and breadcrumbs, season and mix well.

2 Form little chickpea-sized balls by pinching off a little of the mixture and rolling in the palm of your hands. You can rub a little oil into your palms to help prevent sticking.

3 Heat a sauté pan with a tablespoon of olive oil and cook the meatballs in batches until browned then remove from the pan and set aside.

4 Heat a large pasta pan of water and add a large pinch of salt. When the water comes to the boil, add the pasta and cook according to the pack instructions then drain and toss through with a tablespoon of olive oil.

5 Meanwhile, add the remaining olive oil to the sauté pan with the garlic, cook for 30 seconds then add the tomatoes. Turn the heat up and toss them around the pan for a minute, then add the balsamic vinegar.

6 Cook for another minute then gently stir in the meatballs and pasta before serving with a good grating of Parmesan and some basil leaves.