Spaghetti with Mushroom and Lentil Meatballs

Spaghetti with Mushroom and Lentil Meatballs

  • Vegetarian
A brilliant veggie version of a much-loved classic, with extra flavour added by Knorr Vegetable Stock Pot
	    
  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 500 g passata with garlic and herbs
  • 500 g mixed mushrooms, finely chopped
  • 400 g spaghetti
  • 250 g mixed baby tomatoes
  • 235 g tinned green lentils, drained
  • 50 g fresh fine breadcrumbs
  • 30 g basil leaves, picked
  • 15 g parsley, chopped
  • 2 garlic cloves, diced
  • 1 red onion diced
  • 2 tbsp olive oil

  1. Set a shallow casserole dish or a deep frying pan over a medium heat and add half the olive oil, the red onion and the garlic. Add the mushrooms and half a Knorr stock pot and cook for a further 5 minutes until the mushrooms are soft and glossy. Remove from the heat, transfer to a bowl and allow to cool slightly.

  2. Add the breadcrumbs, parsley and lentils to the bowl and mash ingredients with a fork until combined - the mixture does not need to be completely smooth.

  3. Roll into 16 even balls (you can lightly flour your hands to help prevent the mixture sticking), place on a baking tray and chill for 20 minutes.

  4. Return the pan to a medium heat. Add the remaining olive oil and place the meatballs in the pan. Cook for 1-2 minutes on each side until golden brown, turning gently. Add the passata, fresh tomatoes, the remaining half of the Knorr Stock Pot and half of the basil leaves. Bring to a gentle simmer and cook for 5 minutes.

  5. Meanwhile, add the spaghetti to a pot of boiling water and cook for 9-10 minutes until al dente. Remove the meatballs from the heat. Drain the pasta and add to the meatballs, turning to coat the pasta - stir gently so the meatballs do not break up. Adding a few tablespoons of paste water to loosen the sauce if required.

  6. Transfer to a large warmed platter, garnish with pepper and the remaining basil leaves.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 812.18 kcal
Protein (g) 36.57 g
Sugar (g) 18.48 g
Fat (g) 11.7 g
Fibre (g) 13.97 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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