The idea for this dish came to me when I was eating mashed potatoes recently.
Take the traditional spaghetti and meatballs, which I ate my fair share of before going plant based and create a more nutritious version.
Replace the pasta with zucchini, add a homemade pasta sauce packed with red lentils and replace the meat with a mashed potato ball.
It’s not a quick and easy weeknight dish but well worth the effort.
So here it is….and yes it tasted magnificent even if I do say so myself.
Zucchini spaghetti with red lentil sauce topped with a black garlic mashed potato ballPrint Recipe
- 1 large zucchini
- MASHED POTATO BALLS
- 2 large potatoes
- 1 tablespoon of ground black garlic
- 1 tablespoon of plant based butter
- 2 fresh basil leaves finely chopped
- 2 small cherry tomatoes
- 1/2 cup of breadcrumbs
- RED LENTIL SAUCE
- 1 brown onion diced
- 1 clove of garlic diced
- 2 tins of tomatoes, diced or peeled
- 2 large handfuls of red lentils, pre soaked or 1 standard sized tin from the supermarket
- 2 cups of roughly chopped spinach
- 1 tablespoon of Italian herb mix
- 1 handful of grated plant based cheese
Start by washing the potato and cutting up into small pieces. I leave the skins on for the extra nutrition.
Steam them until soft.
Place a non stick frypan on the stove and dry cook the diced onions and garlic, move around regularly. Once they start to brown add some water to the pan. This will combine the caramelised bits from the bottom of the pan with mix.
Place the tomatoes, red lentils, spinach and Italian herb mix into the pan. Cook until bubbling then turn heat down low to simmer for 30 minutes. Add a splash of water after 15 minutes.
Once the potatoes are cooked, place them in a bowl and add the black garlic, plant based butter and chopped basil. Season with lite salt and pepper. Mash with a fork until you have a smooth mixture.
Put the mashed potato in the freezer for 20 minutes to cool right down.
Remove from the freezer and with wet hands mould by hand into two large balls. Poke a cherry tomato into the centre of each ball then reshape.
Roll the balls in the breadcrumbs until fully coated. You can cover the balls in a plant based spread or plant based egg wash if you wish. I just chose not to.
Place on a plate and cover with cling wrap then put back into the freezer for at least 20-30 minutes.
While the sauce is simmering, take the mashed potato balls out of the freezer and place in the air fryer at 180 degrees for 10-12 minutes turning a few times.
Spiralise your zucchini into long spaghetti style strands. If you want to cook them place into a not stick frypan with two tablespoons of water and cook for two minutes. Season with lite salt and pepper.
Plate up. Garnish with your favourite grated plant based cheese.
The red lentil tomato sauce can be made ahead of time and frozen in batches. Just grab it out when you need a red sauce.