Chef Jacob Kenedy has introduced two new pasta recipes designed for autumn, focusing on plant-based ingredients. The dishes are spaghetti with lentils, and a vegetarian take on spaghetti and meatballs using aubergine veggie-balls.
The spaghetti with lentils recipe is described as a comforting, humble meal. It has a preparation time of 5 minutes and a cooking time of 55 minutes, serving four people. Key ingredients include small brown lentils, spaghetti, garlic, extra-virgin olive oil, and flat-leaf parsley.
Kenedy's aubergine veggie-balls and pasta recipe offers a meat-free alternative to traditional meatballs. This dish involves a longer process, with 15 minutes of preparation, 1 hour for draining, and 2 hours of cooking, also serving four. The veggie-balls are made from roasted aubergines, mixed with egg, parmesan, breadcrumbs, herbs, and garlic, then fried and served with a simple tomato sauce and spaghetti.