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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!

Zucchini Pasta and Meatballs

Ingredients

  • 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

Instructions

  1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with 1/2 teaspoon of salt and set aside in a colander to drain.

  2. 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.

  3. 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.

  4. Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.

  5. Assemble everything on a plate.

Zucchini Pasta and Meatballs
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Transcript

- Pasta is obviously delicious. But after you eat a big bowl of it, you basically need to take a nap. This pasta on the other hand is just made of vegetables. So instead of wanting to go to sleep, you're gonna want to have a dance party. Let's go make it. Here are the ingredients for pasta and meatballs. It's just vegetables and nuts. So this is actually a three part recipe. We're gonna be making pasta, a marinara sauce and meatballs. Each of them are really nice on their own, but we're gonna do all three right now to make a complete dish. So, we're gonna start with the noodles. I am gonna use this little spiralizer, which is amazing and makes perfect noodles. You could also use a mandoline or just slice it really thin if you have nice cutting skills. Oops. I do not. Okay. This is very exciting. For the record this is the first time I've used a spiralizer. So we're all pretty pumped about this. Oh, I'm nailing it so far. Oh god. Holy. Oh my god. This is amazing. I read the reviews on Amazon and they all said it would be this good. But I didn't believe it. Okay, so let's put these noodles in here. No one else is excited as I am. Let's do another one. You can really use any vegetable that you want for this, sweet potatoes, any sort of squash. We're using zucchini, because it just has the nice texture that's the closest to pasta. So, it's about, I'd say a zucchini per person, as far as serving size. So, if you have four people, use four zucchinis. That's the kind of math I can do. Oops. I'm left handed so this is hard. Can we get a close up of this, because it's amazing. Pasta is done. So let's get the most amazing machine in the world out of the way and make our meatballs. You actually only need a food processor for this. We've got these walnuts that we've been soaking overnight. Just drain them and dump them in. And once we've got the walnuts in, we can basically add everything else in besides the portobello mushrooms. We're saving the mushrooms for last because we don't want them to get too smooth with the mixture. We want it to be a little chunky give it some texture. So I put in some onions, some parsley, a little bit of apple cider vinegar, some cumin, actually I'm gonna do all of that. Garlic, a little bit bit of salt, and nama shoyu. And nama shoyu how to blend it. Smoosh it a little, blend it a little more. There we go. Okay. That looks great. Roughly chop up these portobellos. This is definitely not like a batter. You want it pretty dry. Get pumped. There we go. Okay, we've arrived. Now we're just gonna work them into little balls. I wouldn't make them too big, because they'll take too long to dry out. And now, you could either pop these in the dehydrator overnight, or stick them in the oven for about an hour or two. And just make sure that the outside is nice and crispy. That's basically what you're looking for. While those are in the oven, we are gonna make a quick little pasta sauce. Brazil nuts are a great source of selenium, which is actually really hard to get in your diet otherwise, really powerful anti-oxidant, which also has disease fighting properties. I have soaked some Brazil nuts and sun dried tomatoes overnight. I've soaked them so that they'll be a little softer. And again, the Brazil nuts will be a little easier to digest. Just throw them in there. Okay. We're just gonna put all the rest of the stuff in here. About a medium size tomato, some red pepper flakes. I put a lot 'cause I like it spicy but, some olive oil, little bit of lemon juice, little bit of salt, and a little bit of agave. Let's blitz it. That looks great. I'm gonna put this into a bowl. It's not like a thin marinara sauce that you're probably used to, but this is gonna be great once it's on the noodles, 'cause it'll kinda cover everything and still be rich and creamy. So that's set up. Let's go to the oven check on the meatballs. And then we can just put it all together. Okay, so these look great. Just grab about a servings worth, handful, oh god, they're just so good, of noodles. Now we're gonna put a little bit of pasta sauce on here and couple of meatballs. And there you go. You have your perfect pasta dish. And you can eat all of this and you're still gonna wanna go do fun things afterwards, like dance.

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