Spaghetti with Mushroom and Lentil Meatballs
- 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
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.
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.
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.
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.
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.
Transfer to a large warmed platter, garnish with pepper and the remaining basil leaves.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||812.18 kcal|
|Protein (g)||36.573 g|
|Sugar (g)||18.481 g|
|Fat (g)||11.698 g|
|Fibre (g)||13.971 g|
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