This pasta ain't your nonna's recipe — but it's also way better for you. Add in amazing sauce and raw vegan "meatballs," and you've got yourself a meal. Buon appetito!
3-4 zucchini squash
1/2 teaspoon salt
Meatballs: 4 cups Portobello mushrooms (roughly chopped), 1 cup walnuts (soaked overnight), 1/2 yellow onion (chopped), 1 clove garlic, 1 tablespoon apple cider vinegar, 1/4 cup parsley, 2 teaspoons cumin, 1 tablespoon Nama Shoyu, 1/2 teaspoon salt
Red sauce: 1 cup Brazil nuts (soaked overnight), 1 cup sun-dried tomatoes (soaked overnight), 1 medium tomato, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon agave nectar, 1 teaspoon red pepper flakes, 11/2 teaspoon salt
Spiralize, mandoline, or just cut zucchini into noodles. Toss with 1/2 teaspoon of salt and set aside in a colander to drain.
Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses.
Roll meatballs into balls, place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200F, depending on your oven's temperature.
Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.
Assemble everything on a plate.
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