Ingredients

• Ingredients Scale 1x2x3x 1 orange bell pepper, diced 1 yellow bell pepper, diced handful of cherry tomatoes, cut in half 1/2 large zucchini, diced 1 – 2 green onions, thinly sliced (optional) 1 batch Raw Marinara Sauce (using basil) Pasta 3 zucchini, spiralize or julienne 3 yellow squash, spiralize or julienne Meatballs 8 oz. mushrooms, sliced (baby bella’s or cremini) 2 tablespoons tahini 1 cup walnuts 3 tablespoons quick oats or oat flour 1 large clove garlic 1/2 small shallot 2 teaspoons tamari (or nama shoyu) 2 tablespoons fresh oregano, packed mineral salt + cracked pepper, to taste

Preparation

• Instructions Prep veggies: Start by preparing your veggies. Spiralize or julienne (either by hand or with a julienne tool) the zucchini & squash for the pasta. Set aside. Meatballs: Place ingredients for the meatballs into your food processor/blender, blend until well combined but still a bit chunky (not too chunky, but just a very minimal amount). Taste for seasoning. Scoop out 3 tablespoons of mixture at a time and form into balls by gently flipping back and forth between your palms and use your fingers to mold making a nice circle shape. Makes about 8. Set aside. Serve: Layer pasta in individual serving dishes, top with marinara, a handful of veggies and a couple meatballs. Finish it off by topping with a light dusting of almond parmesan and some fresh cracked pepper. Enjoy! Serves 2 – 4 Store: Leftovers can be stored in the refrigerator for up to 3 days.