Lentil and mushroom spaghetti no-meatballs

Name: Lentil and mushroom spaghetti no-meatballs | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil; 1 large Onion, very finely chopped; 2 Cloves Garlic, crushed; 250g Chestnut Mushrooms, roughly chopped; 60g Porridge Oats; 400g tin Asda Green Lentils in Water, drained; 1 tsp Mixed Dried Italian Herbs; 80g Vegan Parmesan, finely grated; 2 tbsp Nutritional Yeast Flakes; 3 tbsp Tomato Purée; 400g Chopped Tinned Tomatoes; 2 tbsp Asda Classic Tomato Ketchup; 300g Dried Spaghetti; Basil leaves, to serve

Keen to up your veggies? These little meatless morsels will hit the spot.

By Asda Good Living,15th June 2023

Cook: 55 Mins

Serves: 4

Price: £1.25 per serving

Nutritional Information

Each 529g serving contains

Energy
13701kj
619kcal

31%

Fat
14.8g

Low
21%

Saturates
5.3g

Low
27%

Sugars
13.8g

Low
15%

Salt
0.53g

Low
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2590kj/619kcal

Ingredients

2 tbsp Olive Oil

1 large Onion, very finely chopped

2 Cloves Garlic, crushed

250g Chestnut Mushrooms, roughly chopped

60g Porridge Oats

400g tin Asda Green Lentils in Water, drained

1 tsp Mixed Dried Italian Herbs

80g Vegan Parmesan, finely grated

2 tbsp Nutritional Yeast Flakes

3 tbsp Tomato Purée

400g Chopped Tinned Tomatoes

2 tbsp Asda Classic Tomato Ketchup

300g Dried Spaghetti

Basil leaves, to serve

Method

Heat half the oil in a large frying pan over a medium-high heat, and cook half the onion for 5 mins until soft. Add half the garlic and stir in the mushrooms. Increase the heat and cook for another 5 mins until the mushrooms are soft and any excess liquid has evaporated. Set aside to cool.

Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray. Place the cooled mushroom mix, oats, lentils, half the herbs, Parmesan, nutritional yeast and 1 tbsp of tomato purée into a food processor and season generously. Pulse together until you have a coarse mix. Using wet hands, shape into 12 evenly sized balls, then bake for 20 mins on the prepared tray, turning over halfway.

Heat the remaining olive oil in the mushroom pan over a medium heat and fry the reserved onion for 5 mins until soft, but not coloured. Add the remaining garlic and cook for 1 min. Stir in the remaining tomato purée, chopped tomatoes, ketchup and reserved Italian herbs, bring to the boil, cover and simmer for 10 mins.

Cook the pasta according to pack instructions, reserving 100ml of the pasta water. Transfer the pasta to the sauce and pour in the pasta water. Add the veggie balls to the pan and carefully toss everything together to coat. Divide between pasta bowls. Scatter over some basil leaves and a little extra vegan Parmesan. Serve immediately.