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Recipes » Main Dish » Spaghetti and Mushroom Balls
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Spaghetti and Mushroom Balls

What You'll Need


MUSHROOM BALLS

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)

SAUCE

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


MUSHROOM BALLS

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.

SAUCE

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.

Cooking Tips

Serve over whole grain pasta or zoodles (vegetable noodles).

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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