Pesto Spaghetti with Chickpea Walnut "Meatballs"

By Vegan Richa · 60 min

Ingredients

Instructions

1. Blend the basil, garlic, walnuts and nutritional yeast in a small food processor until minced. Add the salt, lemon juice and olive oil and pulse. Add water until you reach the consistency you want. Taste and adjust with more lemon, salt, nutritional yeast or basil.
2. Heat 1/2 tsp oil in a skillet over medium heat. Add the onion and garlic and cook until translucent.
3. Pulse the walnuts in a food processor to a coarse meal. Add the cooked onion and garlic with the remaining ingredients and pulse to combine. There is no need to clean the processor, since pesto goes into the balls too.
4. Transfer the chickpea mixture to a bowl and stir in the breadcrumbs. Taste and adjust salt and seasoning, adding poultry seasoning or more herbs if needed. Chill for 10 minutes. Preheat the oven to 425°F.
5. Shape the mixture into 1 to 1.5 inch balls, making 16 to 18, and place them on a parchment-lined sheet.
6. Bake at 425°F for 25 minutes or until golden.
7. Cook the spaghetti following the package instructions, then toss it with the pesto. Serve with the balls, black pepper and red pepper flakes, plus extra lemon if needed.

Summarized from Vegan Richa's video. Watch it for the details.

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