A closer look at “Jacob Kenedy’s autumn pasta recipes: spaghetti with lentils and aubergine veggie-balls”, exactly as the source publishes it. The Guardian Lifestyle Oct 19, 2026 • 5:00 AM Chef Jacob Kenedy shares two hearty, plant-based pasta dishes perfect for autumn: a humble spaghetti with lentils and a vegetarian twist on spaghetti and meatballs using aubergine veggie-balls. The lentil pasta is a personal and family favorite, described as cucina povera—a comforting, earthy meal where lentils pair with grassy olive oil and parsley.
Kenedy highlights the umami and complexity these dishes offer, moving beyond lighter summer pastas. The aubergine veggie-balls, inspired by Italian polpette, are praised for their rich, velvety, chocolatey flavor, and can be enjoyed on their own or tossed through pasta. These recipes matter because they show how plant-based cooking can deliver deep, satisfying flavors traditionally associated with meat, making them ideal for anyone seeking comforting, meat-free meals as the weather cools. For the complete material, the listing points back to the source inside the network.