raw-vegan-not-gross_s2e3_zucchini-pasta-and-meatballs_landscapeThumbnailClean_en.jpeg
food

Zucchini Pasta and Meatballs

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!

Ingredients

Noodles

  • 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

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
  • 1 1/2 teaspoon salt

Steps

Noodles

  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. Assemble everything on a plate.

Meatballs

  1. Roll meatballs into balls.
  2. 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.

Sauce

  1. Drain Brazil nuts and sun-dried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.