Garlic Pasta with Lentil Balls

  • Italian
  • Pasta
  • Mains
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Serves 4:

  • 1 tbsp olive oil
  • 8 cloves garlic
  • 6-8 shallots
  • 4 cups vegetable stock
  • 3 cups unsweetened almond milk plus more as needed
  • 1 tsp salt, plus more to taste
  • 500g spiral pasta
  • 6 tbsp nutritional yeast
  • black pepper, dried oregano, and red pepper flakes, to taste

For the lentil balls:

  • 1 tin green lentils
  • Olive oil
  • ½ small red onion, diced
  • 1 clove garlic, minced
  • ½ carrot, shredded
  • ¼ cup crushed pecans
  • ¼ cup crushed walnuts
  • ¼ cup breadcrumbs
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tbsp chia seeds

Lentil Balls:

  1. Measure out ½ cup lentils.

  2. Mix 2 tbsp chia seeds with 6 tbsp water, stir well and refrigerate.

  3. Heat olive oil in a skillet over medium-low heat and add the red onion. Cook until onion is translucent and fragrant, 6 to 8 minutes. Stir in the garlic and carrots, cooking for another 2 to 3 minutes.

  4. In a food processor, combine the lentils, onion mixture, nuts, breadcrumbs, herbs, salt, and pepper. Pulse a few times to start combining the mixture. Add the chia-water mix and pulse a few more times until the mixture is combined but the lentils are still holding shape. Set aside and let rest while the oven preheats to gas mark 7.

  5. Take the lentil mixture and roll into 12 balls, roughly the size of a golfball. Place on a baking tray covered with parchment paper and brush with olive oil. Bake meatballs until browning and crisp, 25 to 30 minutes.

Garlic Pasta:

  1. Heat 1 tbsp olive oil in a large, wide pan over medium heat.

  2. Add 8 cloves garlic, minced and 6-8 shallots, finely chopped to the pan along with a sprinkle of salt, and stir. Cook for 4m, stirring occasionally, or until the garlic is softened and the shallot is turning translucent. Avoid browning.

  3. Add 4 cups vegetable stock, 3 cups unsweetened almond milk, and 1 tsp salt, and stir. Add 500g spiral pasta and gently prod it around to submerge it under the liquid. Add a little extra boiled water if not all the pasta is submerged.

  4. Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20m, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more almond milk. Add 6 tbsp nutritional yeast after 15m.

  5. Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).

Modified from Yup It's Vegan and Naturally Ella