Spaghetti with Mushroom and Lentil Meatballs

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.