By Megan Stulberg

(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…

1. Combine walnuts, seeds, almonds, fresh tomato and sun-dried tomatoes in a food processor or high-speed blender until loosely incorporated.
2. 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…

1. Pulse food processor to coarsely chop pine nuts. Transfer to large bowl.
2. 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…

1. Process all ingredients until smooth and creamy in consistency.

FINAL STEPS:

1. 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.
2. 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.
3. Plate zucchini noodles. Top with pine nut parmesan and additional basil leaves for garnish.

Makes 4 entree-sized servings.