Spaghetti and Mushroom Balls
What You'll Need
3 cups of portobello or button mushrooms
¾ cup of pecans
3 Tbsp of rolled oats
1 clove garlic, minced
2 Tbsp tahini
2 tsp tamari or low-sodium soy sauce
1 tsp ground cumin
1 tsp dried oregano
1 tsp chilli flakes (optional)
1 onion, diced
2 tsp dried oregano
1 red pepper, diced
1 green pepper, diced
2 14 oz cans of diced tomatoes
3 Tbsp tomato paste
How to Make It
1 Preheat oven to 350 degree F.
2 Place the pecans and oats into a food processor and process until the pecans are chopped.
3 Add garlic, mushrooms, tahini, tamari, cumin, oregano and chilli flakes.
4 Process until well combined and nearly smooth.
5 Roll the mixture into small balls and place on a lined baking tray.
6 Place in the oven and bake for approximately 20 mins or when they firm up to the touch.
1 Saute the onion in a little water until soft.
2 Add oregano and tomato paste and stir well.
3 Add the diced tomatoes and peppers.
4 Simmer for 20 mins.
Serve over whole grain pasta or zoodles (vegetable noodles).
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