Spaghetti with Lentil Meatballs
- 48 min
- ≈ €2.12
- 2 servings
- Easy
cooked brown lentils, button mushrooms, and wholegrain pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- oven
Prepare
Finely dice the mushrooms and onion and chop the garlic
Finely dice the mushrooms and onion and chop the garlic. Heat half the oil and cook everything for 7–8 minutes until the pan is nearly dry.
Cook
Roughly mash the lentils
Roughly mash the lentils; Mix with the oats, half the mushroom base, smoked paprika, half the nutritional yeast and half the chopped parsley Leave for 5 minutes.
Preheat the oven to 210°C
Preheat the oven to 210°C. With damp hands, shape 12 firm balls.
Place on baking paper and brush with the remaining oil
Place on baking paper and brush with the remaining oil. Bake for 20–22 minutes, turning after 12 minutes.
Simmer the tomato sauce
Stir the remaining mushroom base together with the passata and tap water; Simmer uncovered for 12–15 minutes, stirring occasionally Loosen with a little more tap water if needed.
Meanwhile
Meanwhile, cook the wholegrain spaghetti in plenty of boiling tap water for 9–11 minutes until al dente. Reserve cooking water before draining.
Finish
Toss the spaghetti with the sauce
Toss the spaghetti with the sauce, adding cooking water if needed. Divide between the serving plates, add the lentil meatballs and finish with the remaining nutritional yeast and parsley.
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