Vegan Meatballs and Pesto Pasta

Updated: Oct 26, 2018


Ingredients:

  • 1/2 cup of green lentils

  • 1/4 cup of walnuts

  • 1 cup of sliced mushrooms

  • 1/2 chopped onion

  • 3 tbsp of minced garlic

  • 3 tbsp nutritional yeast

  • 1 tbsp dried parsley

  • 1 tsp dried oregano

  • 1 zest of lemon

  • 1 tsp thyme

  • 1/4 cup flour

  • 1 jar of your favorite pesto

  • 1 box of green lentil pasta

  • 1/2 cup of frozen chopped kale

Cook the green lentils and set aside to cool. In a food processor chop up the walnuts. Pour the the chopped walnuts into a mixing bow. Then pour in the mushrooms to the food processor and chop up the mushrooms but don't let them get mushy. Pour the mushrooms into the mixing bowl with the walnuts. In a pan cook up the onion and garlic with a little olive oil. Once they are cooked pour them into the mixing bowl with the walnuts and mushrooms. Add in the zest of lemon, oregano, thyme, flour, nutritional yeast, and parsley into the mixing bowl. Then pour in the lentils. Mix everything up and then refrigerate for about two hours, or put in the freezer for 30 minutes. 

After your meatball mix have chilled pull it from the fridge and heat the oven to 350 degrees. Ball the meatball mix and place on a parchment lined baking sheet. Spray with a little olive oil and place in the oven for 15 minutes. After 15 minutes flip the meatballs and cook for an additional 15 minutes.  While the meatballs are cooking bring a pot of water to boil. Then add in the lentil pasta and cook until tender. Drain and set aside. In the pot pour in 1/2 cup of water and pour in the frozen kale and steam. Once the water is completely gone then pour in your pesto. Reduce heat to low and mix it with the kale. Pour in your lentil pasta and mix it up until it is completely covered in pesto. 

Your meatballs should be finished by now and ready to go on top of your pasta!


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