1/3 cup grated parmesan cheese, plus extra to serve
¼ bunch parsley, leaves finely chopped
1 x 400 g can diced tomatoes
1 tsp sugar
sea salt and black pepper
1 bunch fresh basil, leaves torn
300 g spaghetti
Heat a tablespoon of oil in a large frying pan over medium heat, add mushroom cook for 5-8 minutes or until moisture from mushrooms has evaporated and mushrooms are golden. Add onion and garlic and cook stirring for 2 -3 minutes or until onion softens
Add lentils and oregano cook stirring for 2 minutes. Place mushroom mixture into a medium bowl to cool slightly, reserve pan. Season with salt and pepper, add breadcrumbs, chilli, parmesan, parsley and egg and mix well to combine. Using wet hands roll mixture into 12 even sized balls. Refrigerate for an hour if time allows.
Heat another tablespoon of oil in reserved frying pan over medium heat. Add balls and brown all over. remove balls from pan and reserve pan, setting balls aside and keeping warm while the sauce and pasta is cooked.
Cook pasta according to packet directions, drain, reserving 1 cup (250 mL) of the cooking liquid.
Using the reserved pan, add tomatoes, sugar, remaining oil and salt and pepper and bring to a gentle simmer. Stir through reserved cooking liquid and basil, add mushroom balls and pasta, toss gently to combine and serve with additional parmesan cheese.