Zoodles, Elevated

Tip: If you're in a rush, keep it simple by using store bought marinara and pre-made dairy-free pesto.

Ingredients

• <strong>Dairy-Free Pesto</strong>
• (This makes a big batch. Freeze the extra, or use within a few days)
• ½ cup raw cashew pieces
• 2 cloves garlic
• 2 cups packed fresh basil (feel free to sub some baby spinach leaves if you don't have enough basil)
• 2 tbsp nutritional yeast
• 1 tbsp fresh squeezed lemon juice
• ½ tsp sea salt
• ⅓ cup olive oil
• <strong>Sun-Dried Tomato Pesto Turkey Meatballs</strong>
• 1 lb ground turkey
• ⅓ cup olive oil packed sun-dried tomatoes
• 2 Tbsp dairy free pesto (recipe above)
• 2 tsp dried onion flakes
• ¼ cup grated dairy-free parmesan (optional)
• ¼ tsp red chili flakes (optional)
• Salt and pepper, to taste
• <strong>For the Marinara Sauce</strong>
• 2 tbsp olive oil
• ½ red onion, minced
• 3 cloves garlic, minced
• 1 -14 oz can petite diced tomatoes
• 1- 14 oz can tomato sauce
• 2 tsp chopped fresh rosemary
• 1 tsp dried oregano
• Salt and pepper to taste
• <strong>For the Zoodles</strong>
• 4 medium-sized zucchinis

Instructions

1. Combine cashews and garlic in a food processor, and process until finely chopped.
2. Add the basil, nutritional yeast, lemon juice and salt. Blend, then while the processor is running, slowly pour in the olive oil and process until smooth.
3. Taste and adjust seasonings as necessary.
4. Preheat your oven to 425°F (190°C) and line a baking sheet with parchment paper.
5. In a bowl, combine ground turkey, sun-dried tomatoes, pesto, onion flakes and red chili flakes and dairy-free parmesan.
6. Mix well. Form into 12 balls and place on the parchment lined baking sheet.
7. Bake for about 15-18 minutes until golden, with an internal temperature of 165°F
8. Heat olive oil in a saucepan over medium heat. Add diced onion and cook until translucent.
9. Add minced garlic and cook for another minute until fragrant.
10. Pour in diced tomatoes, tomato sauce and spices.
11. Bring the sauce to a gentle simmer, and cook on low for 15-20 minutes, stirring occasionally. Turn off heat and set aside when done.
12. Spiralize the zucchinis into noodles and set aside.
13. You can eat them raw for a crunchier texture, or sauté them in a pan with a little olive oil for 2-3 minutes for a softer texture.
14. Divide the zoodles onto 4 shallow bowls or plates.
15. Divide the marinara evenly to all 4 portions. Add the turkey meatballs on top (3 per bowl).
16. Add a spoonful or two of pesto to each bowl.
17. If desired, garnish with additional dairy-free parmesan and fresh basil.