(Posted in advance on our Instagram here)
I grew up eating wheat pasta 2-3 nights each week, on average. My mum would regularly whip up spaghetti with ground beef, tomato sauce and mozzerella cheese…and a loaf of buttery garlic bread, of course. I haven’t had it in years but remember it vividly. When I think of comfort food, that is what instantly comes to mind.
Here’s a similar (but clean!) pasta alternative that’s cruelty-free to both animals and your stomach:
GROUND WALNUT “MEAT” WITH SAUCE:
Ingredients…
- 1 cup raw sunflower seeds, shelled
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 1/2 cup fresh tomato, chopped
- 1/2 cup sun-dried tomatoes, soaked overnight
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp cold-pressed extra virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tsp onion powder
- 1 tsp pink crystal Himalayan salt
- Dash of water, if needed
Directions…
- Combine walnuts, seeds, almonds, fresh tomato and sun-dried tomatoes in a food processor or high-speed blender until loosely incorporated.
- Add remaining ingredients and incorporate by hand. Be careful not to over-blend.
PINE NUT “PARMESAN”:
Ingredients…
- 2 cups pine nuts
- 1/2 cup nutritional yeast
- 2 tbsp pink crystal Himalayan salt
Directions…
- Pulse food processor to coarsely chop pine nuts. Transfer to large bowl.
- Add nutritional yeast and salt. Use fork to combine. Set aside.
BASIL PESTO:
Ingredients…
- 2 lemons, juiced
- 2 cups fresh basil
- 1 cup fresh spinach
- 1/4 cup nutritional yeast
- 1/4 cup raw sunflower seeds, shelled
- 2 tbsp dried dill
- 1 tbsp garlic powder
- 1 tsp pink crystal Himalayan salt
Directions…
- Process all ingredients until smooth and creamy in consistency.
FINAL STEPS:
- Use a spiralizer (click here for a useful guide) to turn 4 medium zucchinis into a big bowl of zucchini noodles. If you don’t have access to a spiralizer, a similar effect can be reached by slowly slicing each zucchini lengthwise into VERY thin strips.
- In large bowl, toss zucchini noodles in with half the walnut meat and half the basil pesto. Note: there will be extra, so use sparingly and store unmixed leftovers in the fridge.
- Plate zucchini noodles. Top with pine nut parmesan and additional basil leaves for garnish.
Makes 4 entree-sized servings.
Looks so good, when I get my hands on a spiralizer I’m going to make this!