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Miso Walnut Meatballs

with Penne & Roasted Red Pepper Sauce

dinner

Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Italian Beans/Legumes Hearty Vegetables Nuts Pasta Dinner
SERVINGS
2 6
PREP & COOK TIME
40 min
CALORIES
620
FAT
30g
CARBOHYDRATES
80g
PROTEIN
30g

MAIN INGREDIENTS

  1. ⅓ cup cashews
  2. 6 oz white mushrooms
  3. 2 garlic cloves
  4. 1 lemon
  5. ½ cup gluten-free rolled oats
  6. ½ cup walnuts
  7. 1 tbsp + 2 tsp red miso paste
  8. ½ tsp red chile flakes
  9. 4 oz Banza® penne
  10. ½ cup green peas
  11. 4 oz roasted red peppers
  12. 1 tbsp vegetable oil*
  13. 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small skillet
  • Baking sheet
  • Blender or food processor
  • Zester or microplane
  • Large pot

INSTRUCTIONS

1
Prep the vegetables

Preheat the oven to 425°F. Place the cashews in a small bowl with ½ cup hot tap water. Let the nuts soak for at least 10 minutes. Bring a large pot of salted water to a boil for the pasta. Roughly chop the mushrooms. Peel the garlic. Zest and halve the lemon.

2
Start the meatballs

In a blender, blend just 1 garlic clove, oats, and walnuts until coarsely chopped. Transfer to a large bowl. Add the chopped mushrooms to the blender and pulse until finely chopped, then empty into the bowl. Add just 1 tbsp red miso paste, chile flakes, and a pinch of salt and pepper, and stir to combine.

3
Bake the meatballs

Add 1 tbsp vegetable oil to a baking sheet. Form mushroom mixture into 6 meatballs with your hands and carefully roll them in the oil to coat. Spread them out on the baking sheet and bake, undisturbed, until browned, about 20 to 22 minutes.

4
Cook the lemon penne

Add the penne to the boiling water, stir, and cook until al dente, about 6 to 8 minutes. Add the peas and cook for an additional 30 seconds. Drain the pasta and peas and return them to the pot, off of the heat. Add the lemon zest, juice from just half the lemon, 2 tsp olive oil, and a pinch of salt and pepper to the pot.

5
Prepare the sauce

Add the cashews and their soaking water to the blender. Drain the roasted red peppers and add them to the blender along with the remaining garlic, remaining lemon juice, and remaining red miso paste. Blend the roasted red pepper sauce until smooth. Season to taste with salt and pepper. Place a small skillet over medium heat and add the roasted pepper sauce. Cook until hot, about 2 to 3 minutes.

6
Finishing touches

Divide the lemon penne between large plates and top with miso walnut meatballs. Drizzle with warm roasted red pepper sauce. Mangia!