| 2 oz | Black bean Fettuccine |
| ½ | canned diced tomato |
| 1 sprig | thyme |
| 2 | garlic |
| 2 cups | baby spinach |
| 3 pinches | salt |
| 3 pinches | Ground pepper |
| 1 | Brown onion |
| 1 | egg |
| 2 tbsp | Oats blended |
| 60 g | ground beef |
| 1 tbsp | Rice malt syrup |
| 150 ml | Salt reduced chicken stock |
Add ground beef in the bowl. Chop one clove of garlic and dice the onion.Meanwhile, boil the fettuccine for 3 minutes and drain it.
Mix the ground beef with garlic, diced onion, egg, oat blended and rice malt syrup until they are all combined. Season with salt and pepper.
Take some mixture and roll in the hand to make small beef meatballs.
Drizzle some olive oil on the frying pan over medium heat. Add a sprig of thyme and chopped garlic on the pan. Keep frying until it comes out the flavor of thyme and garlic.
Add beef meatballs and cherry tomatoes into the pan. Keep frying the meatballs until they turn brown.
Pour half of cup of diced tomatoes , baby spinach and some salt reduced chicken stock. Add some salt and pepper if necessary.
Let the sauce simmer until it becomes thick. Pour the sauce on the top of the fettuccine. Add shredded Parmesan for garnish.
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