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
- ⅓ 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.
