Zucchini Pasta and Mushroom balls Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pasta:5-6 zucchini squash1 t saltVegan Meatballs:-5.5 cups Portobello mushrooms, roughly chopped-1.5 cup walnuts, soaked overnight-1 yellow onion, chopped-2 clove garlic-2 T apple cider vinegar-1/2 cup parsley-2 t cumin-2 T Nama Shoyu2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground nutmeg2 tablespoon Nutritional yeastFor the sauce:1 tablespoon good olive oil1 cup chopped yellow onion (1 onion)1 1/2 teaspoons minced garlic1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped1 tablespoon chopped fresh flat-leaf parsley1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper
PROCESS
1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with ½ t 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.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOIEROURA.
1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with ½ t 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.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOIEROURA.
Nutritional Info Amount Per Serving
- Calories: 446.5
- Total Fat: 36.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,631.0 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 8.5 g
- Protein: 15.7 g
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