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Tomato spaghetti with veggie balls
Nutrition facts per serving:
- Energy in kcal about 596
- Fat about 17g
- Carbohydrates about 84g
- Protein about 20g
This is needed
This is needed
for 4 people
Veggie balls
- 80 g green lentils
- water, boiling
- 1 aubergines (approx. 300 g)
- 2 tbsp basil pesto
- 70 g breadcrumbs
- 2 tbsp olive oil
- 1 red onion
- 1 tsp salt
- a little pepper
To fry
- oil for frying
Tomato sauce
- 350 g cherry tomatoes
- 1 glass puréed tomatoes (approx. 350 g)
- 2 tbsp basil pesto
- a little pepper
- 0.25 tsp salt
Spaghetti
- salted water, boiling
- 300 g spaghetti
Tools
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- Apron, Bowl, Colander, Frying pan, Pan, Paring knife, Sieve, Stick blender, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales, Cooking spoon (wooden)
And that's how it's done
And that's how it's done
Veggie balls
Cover and cook the lentils in the water for approx. 25 mins. until soft, drain, rinse with cold water and drain well. Peel and roughly chop the onion, dice the aubergine. Heat the oil in a non-stick frying pan. Sauté the onion and aubergine for approx. 15 mins., remove and allow to cool slightly. Roughly puree the lentils, aubergine, breadcrumbs, pesto, salt and pepper in a food processor. With wet hands, shape the mixture into approx. 20 balls.
To fry
Heat the oil in the same pan. Reduce the heat a little, fry the veggie balls all over for approx. 15 mins.
Tomato sauce
Halve the cherry tomatoes, place in a pan. Add the passata and pesto, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 20 mins.
Spaghetti
Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the tomato spaghetti with the aubergine & lentil balls.
