Prepare the vegetarian meatballs according to the package instructions. Alternatively, make your own by combining lentils, breadcrumbs, herbs, and spices, then baking until firm.

For the Bolognese sauce, heat 2 tablespoons of olive oil in a large pan. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 grated carrot. Cook until softened.

Stir in 400 grams of chopped tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried Italian herbs, salt, and pepper. Simmer for 20 minutes, or until thickened.

Cook 400 grams of tagliatelle pasta according to the package instructions until al dente. Drain, reserving a cup of pasta water.

Add the vegetarian meatballs to the Bolognese sauce, warming through.

Toss the cooked pasta with the Bolognese and meatballs, adding a little reserved pasta water if needed to loosen the sauce.

Serve garnished with grated Parmesan (or a vegan alternative) and fresh basil leaves.