Vegetarian Spaghetti with Lentil Meatballs and Tomato Basil Sauce

Spaghetti with Vegetarian Meatballs

Category: Pasta Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the lentils:
   Start by rinsing the lentils thoroughly under cold water. Place them in a pot and cover with water, adding the kombu seaweed to enhance their flavor. Cook for about 25-30 minutes, or until tender. When the lentils are done, season them with salt and remove the kombu. Drain the lentils in a colander set over a bowl, allowing any excess water to drain off.

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2. Boil the potatoes:
   While the lentils are cooking, peel and boil the potatoes. Leave them whole and cook them for about 25-30 minutes, or until soft. The cooking time may vary depending on the size of the potatoes. Once cooked, let the potatoes cool enough to handle, then peel and mash them using a potato masher while still warm.

3. Prepare the meatball mixture:
   Once the lentils are drained and cooled, transfer them to a food processor and blend them until you achieve a smooth paste. Add the mashed potatoes and egg to the lentils, mixing well. Season with salt and black pepper to taste. The mixture should be easy to handle and not too wet.

4. Shape the meatballs:
   Wet your hands slightly and shape the mixture into small meatballs, each about 15g. Place the formed meatballs on a tray lined with parchment paper, making sure they don’t touch each other.

5. Prepare the tomato sauce:
   In a large pan, heat the olive oil over medium heat and sauté the garlic briefly until golden. Add the tomato passata and stir to combine. Add the fresh basil and let the sauce simmer gently for 10 minutes, allowing the flavors to meld together.

6. Cook the spaghetti:
   Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, or until al dente. Reserve a small cup of pasta water before draining the spaghetti.

7. Fry the meatballs:
   In a separate large skillet, heat a little more olive oil. Once hot, add the vegetarian meatballs and fry them until golden brown on all sides. This should take about 6-8 minutes, turning them carefully to avoid breaking.

8. Combine and serve:
   Once the spaghetti is cooked and drained, add them directly to the skillet with the tomato sauce. Toss everything together, adding some reserved pasta water if necessary to create a smooth, creamy sauce. Gently fold in the meatballs to coat them with the sauce.

9. Garnish and enjoy:
   Sprinkle chopped fresh parsley and Grana Padano cheese over the spaghetti and meatballs, and serve immediately while hot.

These spaghetti with vegetarian meatballs make a hearty, wholesome meal that’s perfect for any occasion. The combination of lentils and potatoes provides a satisfying texture and flavor, making it a fantastic alternative to traditional meatballs. The simple, fresh tomato sauce, enriched with basil, complements the meatballs perfectly, making every bite a delicious experience. Enjoy this vegetarian version of a classic Italian dish!