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Spaghetti with Lentil Meatballs and Roasted Tomato Sauce

This Spaghetti with Lentil Meatballs features "meat" balls made of mushrooms, white beans, and lentils covered in a roasted tomato sauce.
Print Recipe
Prep Time 35 minutes
Cook Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Slow Roasted Tomato Sauce
  • 1 pint cherry tomatoes halved
  • 4 beefsteak tomatoes cut into wedges
  • 1 head garlic top lobbed off
  • 2 tbsp olive oil
  • 1 tsp salt
  • ¼ cup fresh basil leaves tightly packed
  • 1 cup vegetable stock
  • ½ cup dry white wine
Lentil Meatballs
  • 2 tbsp olive oil
  • 1 red onion diced
  • 2 tsp dried basil
  • 1 tsp crushed red pepper flakes
  • ½ tsp fennel seeds
  • 227g (8oz) cremini mushrooms sliced
  • 2½ cups vegetable stock
  • 1 (540ml, 18 fl oz.) can white beans drained and rinsed
  • 1 cup dried green lentils
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 cup whole wheat breadcrumbs
  • 1 egg
To Assemble
  • 454g (1lb) dried spaghetti
  • ½ cup Grana Padano shredded
  • Fresh basil leaves for serving

Method
 

For the Roasted Tomato Sauce
  1. Preheat the oven to 350°F
  2. Place the cherry tomatoes, beefsteak tomatoes, and head of garlic cut-side-up on a baking sheet lined with parchment paper. Drizzle evenly with the olive oil and sprinkle with the salt. Place the sheet in the oven and roast for two hours.
  3. Once the two hours are up, transfer the tomatoes to a large food processor. Squeeze the roasted garlic cloves out of their husks and place them in the food processor as well. Add the basil and blitz until smooth.
  4. With the food processor running on low, stream in the vegetable stock and white wine. Transfer the sauce to a large deep skillet and simmer for 15 minutes. This is a good time to cook your pasta according to the package's directions.
For the Meatballs
  1. While the tomatoes are roasting, you can work on the meatballs. Pour the olive oil in a large skillet and heat until shimmering. Add the onion and a pinch of salt. Saute over medium-low until just translucent. Stir in the basil, crushed red pepper flakes, and fennel seeds. Saute until fragrant.
  2. Add the mushrooms to the skillet and saute until browned. Remove the veg with a slotted spoon and transfer to a bowl. Set aside.
  3. Deglaze the skillet with the veggie stock and add the beans, lentils, thyme, bay leaves, and a generous sprinkling of salt. Bring the mixture up to a boil and reduce to a simmer. Let cook for 15-20 minutes or until the lentils are tender and most of the liquid has been absorbed.
  4. Remove a cup-worth of the beans and lentils and set aside. Place the onion and mushrooms mixture in a large food processor. Add the remaining beans and lentils and blitz until smooth.
  5. Place the puree in a large bowl and add the reserved beans and lentils back in. Add the breadcrumbs and the egg and, using a clean hand, mix until all the ingredients are well integrated. Using an ice cream scoop, scoop the mixture out onto a baking sheet lined with parchment paper. Refine the shape of each scoop, then refrigerate the meatballs until ready to bake.
  6. At this point, the tomatoes should be ready to come out of the oven. Once you remove the tomatoes, increase the oven's temperature to 375°F. Once the oven is up, place the meatballs in the oven and bake for 15-20 minutes.
To Assemble
  1. Create a nest of pasta in four bowls. Place 2-3 meatballs on top and cover with the sauce. Finish each bowl with a sprinkling of cheese and a few fresh basil leaves.