Spaghetti and Veggie Walnut Balls
You’re gonna wanna get your mouth around these nutty balls immediately. My spaghetti and veggie walnut balls are missing from your life.
I’ve taken your classic meaty meatballs and created a walnut and butternut squash version that has crunch, sweetness and a good garlicky kick. My inclusion of walnuts is because it replaces the missing protein whilst adding in a decent bit of fibre and even omega 3, so you’re getting all the good stuff and you’ll finish the meal feeling super smug with yourself. Well, I did. You won’t even miss the meat.
This recipe originally came from a request to create more meat-free meals and generally look at ways to reduce our meat intake. Great for any veggies out there and for anyone wanted to switch out red meat for something a lil bit different. This can even be adapted for vegans by switching out the butter for a vegan alternative. Got you all covered!
Give it a go and lemme know what ya think. Are there any other meaty dishes you want to see a veggie/vegan take on? For more dinner inspo, check out all of my recipes here.
Ingredients
- 100g walnuts, save a few chopped ones for sprinkling
- 1 small butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp plain flour
- 3 cloves of garlic, in the skins
- 3 sprigs of thyme
- 120g-ish of dried spaghetti
- 1/2 a bunch of sage leaves, picked
- 150g butter/vegan butter
- 1 large handful of torn Cavolo Nero
- Pinch of chilli flakes (optional)
- Salt and pepper to season
Method
- Preheat the oven to 180°C Fan/350°F/Gas Mark 4.
- In a baking tray add the butternut squash, garlic, thyme, oil and seasoning. Give it all a good toss and place in the oven for 30-40 minutes until cooked through.
- In a food processor blend most of the walnuts, the cooked butternut squash, peeled garlic, picked thyme and flour. Blend until combined.
- With oiled hands, roll some balls out of the blended mix, all similar sized so they cook evenly.
- Get a large pan of salted water on high heat for the pasta. Once boiling, cook the pasta to al dente which should take around 10 minutes. Keep some of your pasta water aside for later on.
- Whilst that is happening, In a large frying pan add a splash of oil and cook off the walnut balls on a medium-high heat until they are browned on all sides.
- Once cooked on all sides remove from the pan and add in the butter, sage, chilli flakes and Cavolo Nero.
- When the pasta is cooked add it to the pan with the butter, with a ladle of pasta water.
- When filling combined add back in the walnutty balls, season one last time and serve.