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Raw Pasta Primavera and Meatballs

A colorful and nutritious dish that combines spiralized vegetables with hearty walnut meatballs and a homemade marinara sauce, celebrating fresh flavors and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Veggies
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • a handful cherry tomatoes, cut in half
  • 0.5 large zucchini, diced
  • 1 to 2 green onions, thinly sliced (optional)
  • 3 zucchini, spiralized or julienned
  • 3 yellow squash, spiralized or julienned
  • 8 oz mushrooms, sliced (baby bellas or cremini)
For the Meatballs
  • 2 tablespoons tahini
  • 1 cup walnuts Look for raw, unsalted walnuts
  • 3 tablespoons quick oats or oat flour
  • 1 large clove garlic
  • 0.5 small shallot
  • 2 teaspoons tamari (or nama shoyu) Gluten-free options
  • 2 tablespoons fresh oregano, packed
  • to taste mineral salt and cracked pepper
For the Sauce
  • 1 batch Raw Marinara Sauce (using fresh basil)

Method
 

Preparation
  1. Start by spiralizing or julienne-ing the zucchini and yellow squash for your raw pasta. Place them in a large mixing bowl, and set them aside.
  2. In a food processor or high-speed blender, combine all the meatball ingredients (walnuts, oats, garlic, shallot, tamari, oregano, mineral salt, and pepper). Pulse until well combined and slightly chunky.
  3. Using about 3 tablespoons of the mixture, form small balls and place them on a plate. Aim for about 12.
Assembly
  1. Layer the spiralized zucchini and squash in individual bowls or on a large platter.
  2. Top generously with a scoop of your homemade Raw Marinara Sauce, sprinkle a handful of the diced veggies, and finish with 2-3 meatballs atop.
Garnishing
  1. For an added touch, finish with a light dusting of almond parmesan and freshly cracked pepper.

Notes

If you have leftovers, they can be stored in the fridge for up to 3 days. Keep the meatballs and veggies separate from sauce to maintain the best texture.