What’s a pasta dish without meatballs? And what’s a plant-based pasta dish with “not” meatballs? These mushroom and cashew based veggie meatballs are packed full of flavor. They look and taste like real meatballs, but are not real meatballs. With zucchini noodles and an delicious homemade tomato sauce to top it all off, this delicious meal will have your taste buds asking for more!
For the breadcrumbs: 1 1/2 cups breadcrumbs, gluten free if you like 2 tablespoons nutritional yeast
1/4 cup chopped parsley
For the meatballs: 1 1/2 cups cashews 1 onion 6 cloves of garlic 1 tablespoon ground coriander
250 grams mushrooms 1 teaspoon fresh rosemary
1 teaspoon fresh thyme 1 teaspoon amari or liquid amino
1/4 cup psyllium husk 1 cup chopped parsley 1 egg or flax egg (3 TB water + 1 TB ground Flaxseeds) coconut or olive oil
For the pasta sauce: olive or coconut oil for sautéing
1 kg tomatoes roughly chopped
1 onion, roughly chopped
4 cloves of garlic, chopped 1 red capsicum, roughly chopped 2-inch sprigs of rosemary, thyme, oregano, ripped up 3 tablespoons, olive oil 1/2 bunch of basil, ripped up salt to taste pepper to taste 2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 medium zucchini for spaghetti pasta
To prepare the breadcrumbs: Combine the ingredients in a bowl and set aside.
To prepare the meatballs: Add all the ingredients into your food processor. Process until well-combined, making sure you leave some texture (this is not a smoothie). Allow the mixture to rest for 5 minutes. Transfer to a bowl and roll into small balls.
Roll the balls into the breadcrumb mix. Heat a pan and add a splash of coconut or olive oil. Transfer the meatballs to a plate and keep them warm.
To prepare the pasta sauce: Heat a large pan or wok. Pour in some oil and add all the ingredients except for the balsamic and maple syrup. Cook for 8 minutes and then add the maple syrup and balsamic.
Cook for 25 more minutes. Allow to cool a little before blending. Pour a small amount of the mixture into your blender and blend into a sauce but allow a little texture.
To finish: Add the rest of the sauce and blend again. Flood the zucchini noodles with the sauce and toss. Add the hot meatballs and serve.
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