Spaghetti with Lentil Meatballs

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while maintaining texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: mashed banana

Flaxseed meal acts as a binder without using eggs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Preheat the oven to 350 degrees Fahrenheit.

Wash one pint of cherry tomatoes and four large beefsteak tomatoes.

Cut the large tomatoes into wedges and cut the cherry tomatoes in half.

Arrange the tomatoes on a baking sheet lined with parchment paper.

Lop the top off of an entire head of garlic and add that to the pan.

Drizzle the tomatoes and garlic with olive oil and sprinkle with kosher salt.

Place the baking sheet on the middle rack of the oven and roast for 1.5 to 2 hours, rotating the pan occasionally.

Heat two tablespoons of olive oil in a large deep skillet until shimmering.

Add one diced red onion and a pinch of salt, sautéing until translucent.

Stir in half a teaspoon of fennel seeds, two teaspoons of dried basil, and one teaspoon of crushed red pepper flakes, sautéing until fragrant.

Add 227 grams of sliced cremini mushrooms and sauté until brown.

Using a slotted spoon, remove the mushroom and onion mixture from the skillet and transfer to a bowl, setting aside.

Deglaze the pan with two and a half cups of veggie stock.

Stir in one can of white beans (drained and rinsed), one cup of dried green lentils, three sprigs of thyme, and two bay leaves.

Bring the mixture to a boil and reduce to a simmer, cooking for 15 to 20 minutes until the lentils are tender and most moisture is absorbed.

Remove the thyme and bay leaves.

Take a cup of the bean and lentil mixture and set aside.

Place the mushrooms in a large food processor and add the remaining beans and lentils, blitzing until smooth.

Transfer the puree to a bowl and add back the reserved beans and lentils.

Crack an egg into the mixture and stir in one cup of breadcrumbs, mixing until well integrated.

Using an ice cream scoop, scoop the meatball mixture onto a baking sheet lined with parchment paper, refining the shape of each scoop and refrigerating until ready to bake.

Once the tomatoes are done roasting, increase the oven temperature to 375 degrees Fahrenheit.

Once the oven is at temperature, add the meatballs and bake for 20 minutes.

Place the roasted garlic and roasted tomatoes in a large food processor, adding a quarter cup of basil leaves and blitzing until smooth.

Stream in one cup of vegetable stock and half a cup of dry white wine, then pour the sauce into a large deep skillet and bring to a simmer, cooking for 10 to 15 minutes.

Cook spaghetti according to package directions, then drain and set aside until ready to serve.

When ready to eat, create a nest of pasta and place two to three meatballs inside, covering with sauce, a sprinkling of cheese, and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens