Lentil and Vegetable Pasta with Meatballs
This comforting pasta dish combines a hearty tomato and lentil sauce with sweet carrots, onion, garlic and herbs. Ready-to-cook meatballs are baked in the air fryer until golden, then served with the vegetable-packed sauce and pasta. It’s a simple, nutritious family meal and a great way to add extra vegetables and plant-based protein to your dinner. For extra vegetables you can add kale, diced courgette, peas, green beans or spinach.
Ingredients
Method
- Finely chop the onion, mince the garlic and dice the carrots into small pieces.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Stir in the diced carrots and cook for 1–2 minutes, allowing the ingredients to absorb the flavours.
- Add the chopped tomatoes, dried mixed herbs, oregano and stock. Stir well and bring to a gentle boil. Reduce the heat, cover partially and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the carrots are tender. Add a little extra water if the sauce becomes too thick.
- Add the lentils for the last 5 minutes to warm through .Season with black pepper and salt if needed.
- Arrange the meatballs in a single layer in the air-fryer basket. Cook according to the packet instructions, usually at 180°C for approximately 10–15 minutes, turning halfway through. Ensure they are thoroughly cooked in the centre, following the package guidance.
- Meanwhile, cook the pasta in a saucepan of salted boiling water according to the packet instructions. Drain, reserving a little pasta water.
- Stir the cooked pasta into the lentil and vegetable sauce. Add a splash of reserved pasta water if needed to loosen the consistency.
- Divide the pasta between bowls and top with the air-fried meatballs. Finish with a little extra black pepper or fresh herbs if desired.