Recipe courtesy of Laura Miller

Zucchini Pasta with Meatballs

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  • Level: Easy
  • Total: 10 hr 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 cup walnuts, soaked overnight

1/2 yellow onion, chopped

1 clove garlic, chopped

1/4 cup fresh flat-leaf parsley leaves

1 tablespoon apple cider vinegar

1 tablespoon nama shoyu

2 teaspoons ground cumin

1/2 teaspoon kosher salt

4 cups portobello mushrooms, roughly chopped

Red Sauce:

1 cup brazil nuts, soaked overnight

1 cup sun-dried tomatoes, soaked overnight

1 medium fresh tomato, chopped

3 tablespoons fresh lemon juice

3 tablespoons olive oil

1 tablespoon agave nectar

1 teaspoon crushed red pepper flakes

1 1/2 teaspoons kosher salt

Zucchini Pasta:

4 zucchini squash

1/2 teaspoon kosher salt


Special equipment:
spiralizer, food dehydrator with a nonstick drying tray
  1. For the meatballs: Drain the walnuts. Add the walnuts, onion, garlic, parsley, apple cider vinegar, nama shoyu, cumin and salt to a food processor and blend until fine and uniform. Add the portobello mushrooms and blend for a few pulses, until just combined. Roll the meatballs into 1 1/2-inch balls and place them on a perforated dehydrator tray and dry according to the manufacturer's instructions at 145 degrees F until firm and the outsides are crisp, overnight and up to 24 hours (times may vary depending on the machine). Alternatively, place them on a baking sheet lined with a silicone baking mat or parchment paper and bake at 200 degrees F until firm and the outsides are crisp, 1 to 2 hours.
  2. For the red sauce: Drain the brazil nuts and sundried tomatoes. Add the brazil nuts, sun-dried tomatoes, tomato, lemon juice, olive oil, agave, crushed red pepper flakes and salt to the food processor and pulse until smooth. Set aside in a bowl.
  3. For the zucchini pasta: Cut the zucchini into noodles using a spiralizer. Toss the zucchini noodles with the salt and set aside in a colander to drain for 15 minutes.
  4. To assemble, plate the noodles and top with the sauce and meatballs. 

Cook’s Note

If you don't have a spiralizer you can also use a mandoline or cut the zucchini noodles by hand!

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