Tagliatelle with veggie balls in tomato sauce

Name: tagliatelle with veggie balls in tomato sauce
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 150 g winter carrot; 2 stem celery; 2 twig fresh thyme; 1,5 el traditional olive oil; 35 g tomato paste can of 70 g; 200 g mushrooms for pasta; 200 g lentils in pot; 75 g grated Parmesan cheese; 40 g Japanese breadcrumbs; 2 egg little; 300 g fresh tagliatelle; 425 ml pizza sauce aromatizzata look

Pasta without meat. Even the children like this recipe with vegetarian meatballs and tomato sauce.

Ingredients

Kitchen Stuff

1 colander
1 baking paper

Directions

Slice the onion very finely. Delete the carrot. Cut the carrot and celery into tiny cubes.
Ris the leaves of the sprigs of thyme. Heat the oil in a wok or frying pan and fry the onion, carrot and celery for 8 min. Add the thyme and tomato puree.
In the meantime, cut the mushrooms very finely and add. Fruit for 15 minutes on low heat.
Rinse the lentils in a colander and drain. Mix by the vegetable mixture.
Allow the mixture to cool on a flat dish. Scoop the cheese, the and the eggs through the vegetable mixture. Season with pepper.
Preheat the oven to 180 ° C.
Make balls of the mixture the size of a walnut with moist hands and spread them over a baking sheet covered with parchment paper.
Bake for about 20 minutes in the oven until golden brown and done. Cook the pasta al dente according to the instructions on the package. Heat the sauce and mix with the balls.
Serve the pasta with the sauce. Sprinkle with the cheese. Yummy! .