Raw Pasta Primavera with walnut-mushroom meatballs, fresh veggies and tomato sauce is a healthy and delicious lunch or dinner!
Prep veggies: Start by preparing your veggies. Spiralize or julienne (either by hand or with a julienne tool) the zucchini & squash for the pasta. Set aside.
Meatballs: Place ingredients for the meatballs into your food processor/blender, blend until well combined but still a bit chunky (not too chunky, but just a very minimal amount). Taste for seasoning. Scoop out 3 tablespoons of mixture at a time and form into balls by gently flipping back and forth between your palms and use your fingers to mold making a nice circle shape. Makes about 8. Set aside.
Serve: Layer pasta in individual serving dishes, top with marinara, a handful of veggies and a couple meatballs. Finish it off by topping with a light dusting of almond parmesan and some fresh cracked pepper. Enjoy!
Serves 2 – 4
Store: Leftovers can be stored in the refrigerator for up to 3 days.
To soak the walnuts or not: There are benefits to soaking your nuts and seeds whenever possible. In this recipe they need to dry out completely after soaking or the mixture will be too wet. For that reason this is an option here, especially if it’s not convenient with your time frame. The reason why soaking is a good idea is that it enables your body to digest the nuts & seeds more easily. It also increases the nutrients and allows your body to absorb them more readily. But don’t worry if you can’t soak, you’re still getting health benefits. Here is quick article with the essential information and a nice chart of all the nuts/seeds soaking & sprouting times: Benefits of Soaking Nuts
Nutritional values are estimates only. See our full nutrition disclosure here.