Lentil And Rye Meatballs With Pappardelle And Hazelnuts | Donna Hay

Ingredients

• 3 cups (210g) fresh rye breadcrumbs
• ⅓cup (80ml) milk
• ¼ cup (60ml) extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons chopped dried porcini mushrooms
• ½ teaspoon caraway seeds, crushed
• sea salt and cracked black pepper
• 400g can brown lentils, rinsed and drained
• 1 eggwhite
• ½ cup flat-leaf parsley leaves, finely chopped
• 2 teaspoons Dijon mustard
• 400g pappardelle pasta
• 200g mixed mushrooms, sliced
• 1 cup (250ml) single (pouring) cream
• ¼ cup (35g) toasted hazelnuts, chopped
• finely grated parmesan, to serve
• chilli flakes, to serve