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   12 September 2018  

#  Courgette Spaghetti With Nutballs  


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Serves

 Serves 6-9 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the nut balls  


   250g of portobello mushrooms, peeled and thinly sliced  

   100g of walnuts, soaked for 4-6 hours  

   135g of pumpkin seeds, soaked for 4-6 hours  

   2 carrots (about 170g), grated  

   ½ of a white onion, chopped  

   1 tbsp of dried mixed Italian herbs  

   35-50g of ground flaxseeds  

 



  

 For the mushroom marinade  


   3 tbsp of liquid aminos  

   2 tbsp of apple cider vinegar  

   2 tbsp of lemon juice  

   2 garlic cloves, minced  

 



  

 For the bolognese sauce  


   3 tomatoes, chopped  

   20 dry sundried tomato halves, soaked for 4-6 hours, or 250g jar of oil-soaked sun dried tomatoes, drained  

   1 red pepper, deseeded and chopped  

   Juice of 1 lemon  

   20g of fresh basil  

   3 medjool dates, pitted  

   3 tbsp of extra virgin olive oil  

   1 tbsp of dried mixed Italian herbs  

   ½ tbsp of garlic powder  

 



  

 For the courgette spaghetti  


   2 courgettes, spiralised  

 



  

 



Method

 Step 1 

Put the sliced mushrooms in a bowl, add the marinade ingredients and stir well. Set aside for a minimum of one hour and, ideally, a maximum of six hours.



 Step 2 

Rinse the soaked walnuts and put them, along with the pumpkin seeds, carrot, onion, Italian herbs and ground flaxseed, into a food processor with an S-blade. The amount of flaxseed you need depends on long the mushrooms were marinated for – if there's only a small amount of liquid, add 35g of the flaxseed, but if your mushrooms are drowning, add 50g.



 Step 3 

Finally, add the mushrooms and their marinade into the blender. Pulse until the mixture is well combined, then scrape down the side of the bowl and process the mixture to a paste.



 Step 4 

Using your hands, roll the mixture into balls of any size you like, but note that the larger they are, the longer it will take to dehydrate them. Distribute the balls across dehydrator mesh trays and dehydrate at 48°C for eight hours. Pop all the bolognese sauce ingredients into a food processor and blend into a sauce.



 Step 5 

Create a bed of courgette noodles on each plate. Add a generous helping of the sauce over the noodles, then assemble a few nut balls on top and garnish with basil leaves to serve. Alternatively, mix the noodles with the sauce and set aside to soak up the flavours for one hour before serving with the nut balls. This version is less photogenic, but the noodles taste even better!



 



 

 

 

 

 

 

 

*Recipe from* [The UnCook Book](http://betterraw.com/theuncookbook) *by Tanya Maher*

 

 

 

 

 

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