Heat the oil in large pan and add the onion and garlic, cook over a low heat for 5 minutes until softened but not browned. Add the Quorn balls, peppers, semi dried tomatoes, chopped tomatoes and red wine. Season to taste then bring to the boil. Reduce the heat and simmer for 20 minutes.
Whilst the balls are simmering, cook the spaghetti in a pan of lightly salted boiling water for 8 to 10 minutes, until cooked, drain well. Divide the pasta between 4 serving plates, spoon equal amounts of the Quorn ball and sauce over the top and finally scatter with crumbled cheese and fresh basil.
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