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RAINBOW VEGGIE BEETBALL PASTA

This recipe comes with a Creamy Garlic-Dill Coconut Sauce!

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

Noodle Bowl
 1 Pack of VG Gourmet Beetballs
 2 Small sweet potatoes spiralized (or use a peeler to make noodles!)
 2 Small zucchinis spiralized
 1 cup chopped mushrooms
 1 Small onion, chopped
 5 Minced garlic cloves
 1 cup Spinach
 2 tbsp Olive oil
 Tamari or soy sauce
Creamy Dill Coconut Sauce
 1 ½ cups Unsweetened coconut yogurt
 ½ tsp Sea salt and pepper
 1 tsp Garlic Powder
 1 tsp Onion powder
 1 tbsp Fresh dill, chopped (more if you want!)
 1 tbsp Fresh lemon juice
 1 tsp Apple cider vinegar
 1 ½ tbsp Nutritional yeast
Nutty Cheeze Sprinkle Topping
 1 tsp Chopped pumpkin seeds (aka pepita seeds)
 ½ tsp Sea salt
 1 tsp Chopped cashews
 1 tbsp Nutritional yeast

Preparation

1

Prepare, spiralized and chop all of your vegetables and pasta toppings

2

Place a large non-stick skillet/saucepan over medium heat and add 1 tbsp of olive oil, then add in the garlic and chopped onion and sauté for 5-10 minutes until fragrant and onions become translucent.

3

Add in the sliced mushrooms and 1 tbsp of gluten-free tamari sauce and cook everything together for another 5 minutes, stirring occasionally. After the 5 minutes are complete, remove from the heat and transfer to a different bowl.

4

VG Gourmet Beet-balls: Place frozen Beet-balls on a lightly oiled parchment-lined baking sheet. Bake in a pre-heated oven at 375OF for 8-10 minutes, toss halfway through cooking.

5

Noodles: In the same large non-stick skillet/saucepan on medium heat (not too hot or the noodles will burn and stick!) add the second 1 tbsp of olive oil and then once heated add the sweet potato noodles, toss to coat. Cover and let cook for 3 minutes, tossing every minute to make sure they are cooking evenly and not sticking. If they are sticking add 1-2 tbsp of water, and turn down heat. After the 3-minute mark, add in the zucchini noodles and toss to mix the two types of noodles. Cover again and cook for an additional 2 minutes. At this point check the noodles, you want them to be 'al dente' and not overcooked.

6

Add the cup of spinach on top of the noodles and cover for about 1 minute. Once the minute is up, toss and mix all the noodles and spinach together. At this point, the noodles should be cooked but still firm and the spinach should be wilted. Remove from the heat, set aside.

7

Sauce: (can be made as the noodles are cooking) In a medium-sized bowl add in all of the creamy yogurt sauce ingredients and mix until fully combined. At this point add in any additional ingredients to your liking (more nutritional yeast, dill, etc) set aside.

8

Nutty-Cheeze Sprinkle topping: Chop the cashews and pepita seeds and mix together with the sea salt and nutritional yeast in a bowl. Set aside to sprinkle on top of the pasta and Beet-balls!

9

Bring it all together: Add the mushroom, onion mix into the skillet with the zoodles. Then add in the creamy coconut sauce (you don't have to add it all, mix in enough to your personal preference, you can add extra on top once plated). Give it all a good mix, until fully combined. Plate the noodles and then add the cooked VG Gourmet Beet-balls. Top with any additional sauce and Nutty-Cheeze topper.3. Enjoy!

10

Store the leftovers in a tightly glass-sealed container for up to 2 days. Simply reheat in a skillet again and store any extra Beet-balls and sauce separately until ready to enjoy again.

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