Rainbow Lentil Meatballs With Arrabiatta Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
Arrabiatta sauce
- 2tablespoons olive oil
- 1 pinch salt
- 1 small onion, finely chopped
- 800grams can chopped tomatoes
- 1tablespoons dried chillies, crushed
- 1 large lemon, zest only
- 1 pinch freshly ground black pepper
- 45grams panko breadcrumbs
- 2teaspoons garlic powder
- 1teaspoons dried oregano
- 4teaspoons ground cayenne pepper
- 400grams thin spaghetti
- 300grams cooked red lentils, thoroughly drained
- 85grams cooked brown lentils, thoroughly drained
- 3tablespoons aquafaba, lightly beaten
- 1/2 cup Parmesan cheese (to serve)
Method
Step 1 of 5
Preheat the oven to 180°C (Gas 4). Lightly oil a baking tray. In a large mixing bowl, combine the red lentils, brown lentils, aquafaba, breadcrumbs, garlic powder, oregano, lemon zest, and cayenne.
Step 2 of 5
With your hands, form approximately 1 tablespoon of the lentil mixture into a meatball and place on the baking tray. Repeat with the remaining mixture. Bake for 25 minutes, rotating the meatballs halfway through.
Step 3 of 5
Meanwhile, to make the arrabiatta sauce, in a saucepan warm the olive oil over a medium-low heat. Add the onion and cook for 2 minutes, or until soft .Add the tomatoes and chillies. Simmer over a low heat for 15 minutes, or until the sauce is warmed through. Season with salt and pepper to taste.
Step 4 of 5
While the sauce is simmering, add the pasta to a large pan of boiling salted water and cook for 8-10 minutes or according to packet instructions. Drain and return to the pan.
Step 5 of 5
Place the pasta and meatballs on 4 plates, top with the sauce, and serve immediately. Sprinkle with plant-based Parmesan cheese, if you like.
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