Description
A delicious plant-based twist on the classic spaghetti and meatballs, using lentils and mushrooms for a hearty texture.
Ingredients
Scale
For the Crust:
- 8 oz spaghetti (or any pasta of choice)
- 1 cup cooked lentils
- 1 cup finely chopped mushrooms
- 1/2 cup breadcrumbs
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the cooked lentils and mix with chopped mushrooms, breadcrumbs, flax egg, garlic, oregano, basil, salt, and pepper.
- Form the mixture into small meatballs (about 1-inch in diameter) and place them on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown.
- While the meatballs bake, cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add marinara sauce and simmer for 5 minutes. Add the baked meatballs and simmer for another 5 minutes.
- Serve the meatballs and sauce over cooked spaghetti.
Notes
You can customize the seasonings to taste.