Raw Pasta Primavera and Meatballs
A delightful and vibrant dish combining spiralized vegetables with raw marinara and hearty walnut meatballs, perfect for a healthy, satisfying meal.
Ingredients
For the Raw Pasta Primavera
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 handful cherry tomatoes, cut in half
- 0.5 large zucchini, diced
- 1-2 green onions, thinly sliced (optional) Optional for garnish
- 1 batch Raw Marinara Sauce (using basil) Make your own or use pre-prepared
- 3 zucchinis, spiralized or julienned
- 3 yellow squashes, spiralized or julienned
- 8 oz mushrooms, sliced (baby bellas or cremini)
For the Meatballs
- 2 tablespoons tahini Try to use raw tahini made with just sesame seeds
- 1 cup walnuts, soaked for 2 hours and drained Make sure they are at room temperature
- 3 tablespoons quick oats or oat flour Ensure gluten-free if necessary
- 1 large clove garlic, minced
- 0.5 small shallot, diced
- 2 teaspoons tamari (or nama shoyu)
- 2 tablespoons fresh oregano, packed
- Mineral salt and cracked pepper, to taste
Instructions
Preparation
- Spiralize or julienne the zucchini and yellow squash. Set aside in a colander to release excess moisture for about 5 minutes.
- In a food processor, blend the soaked walnuts, tahini, oats, garlic, shallot, tamari, and fresh oregano until combined but slightly chunky. Form the mixture into about 8 meatballs.
Assembly
- Layer the spiralized zucchini and squash onto serving plates.
- Top generously with raw marinara sauce, followed by colorful veggies and your walnut meatballs.
- Finish with a sprinkle of almond parmesan (if desired) and cracked pepper.
Serving
- Serve immediately while fresh to enjoy the best crunch.
Notes
This dish keeps well but is best served fresh. Leftovers can be stored in the refrigerator for up to 3 days.