Plant-Based Whole30 White Bean-Mushroom Meatballs with Pesto-Butternut Squash Noodles
Photo Credit: Brian Kavanagh

White Bean-Mushroom Meatballs with Pesto-Butternut Squash Noodles: a Plant-Based Whole30 Dinner Recipe

Plant-Based Whole30 White Bean-Mushroom Meatballs with Pesto-Butternut Squash Noodles

White-Bean Mushroom Meatballs with Pesto-Butternut Squash Noodles

3.97 from 33 votes
Prep Time 15 mins
Cook Time 5 mins
Bake 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 cup quartered mushrooms 1
  • 1 cup lightly packed fresh spinach
  • 1 (15-oz) can Great Northern beans ,rinsed and drained
  • 2 flax eggs (see Tip)
  • ½ cup chopped walnuts
  • ½ cup almond flour
  • 2 tbsps tomato paste
  • 2 tbsps nutritional yeast
  • 1 tsp Italian seasoning
  • 1 tsp coarse salt
  • 1 tsp lemon zest
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • cup almond flour
  • 1 (10-oz) package butternut squash noodles
  • Whole30 Pesto (recipe below)

Instructions
 

  • In a medium skillet, heat the oil over medium heat. Add the mushrooms and cook, stirring often, until the water has been released, about 5 minutes.
  • Transfer mushrooms to a food processor. Add the spinach, beans, flax eggs, walnuts, almond flour, tomato paste, nutritional yeast, Italian seasoning, salt, lemon zest, black pepper, onion powder, and garlic powder. Pulse until well combined yet retains structure. Transfer to a bowl. Cover and chill for 30 minutes.
  • Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Shape bean mixture into 12 meatballs. Roll meatballs in almond flour. Place meatballs on the baking pan. Bake until browned and heated through, 25 to 30 minutes.
  • Meanwhile, make the pesto. In a large skillet, cook the noodles until just tender, 4 to 5 minutes, tossing occasionally. Pour the pesto over the noodles and toss to coat. Serve the meatballs with the pesto noodles.

Notes

Flax Eggs: In a small bowl, whisk together 1 tablespoon ground flaxseed and 2 tablespoons water. Let stand 15 minutes to thicken.
Whole 30 Pesto: In a food processor, combine 1 cup lightly packed fresh basil leaves, 1/4 cup roasted al­monds, 1 tablespoon nutritional yeast, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 clove garlic. Cover and pulse until finely chopped. With the food processor running, add 1/3 cup olive oil and process until well combined and nearly smooth.
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.