Zucchini Noodles with Sun-Dried Tomato Pesto & Mushroom-Chickpea Bites

Zucchini Noodles with Sun-Dried Tomato Pesto & Mushroom-Chickpea Bites

This is Tumbleweed Farm's version of spaghetti and meatballs. I love all of the farm fresh flavors and the mushroom-chickpea bites are absolutely addicting. This is a great end of the summer "pasta". We still have plenty of tomatoes, zucchini and fresh herbs thriving in the fields however, this meal is a bit heartier than what we've been cooking up lately and it feels like an appropriate transition into fall. This dish is filling and comforting yet it's still packed with farm fresh summer bounty! If you haven't tried making your own sun dried tomatoes you should check out Kiersten's method. It's bullet proof! We are busy cooking up as many end of the summer meals as possible. I love this time of the year and I hope you all are enjoying the farm fresh bounty that September typically spoils us with! Grab a fork and enjoy the freshness of this late summer farm-to-table meal. Cheers!

Zucchini Noodles with Sun-Dried Tomato Pesto & Mushroom-Chickpea Bites

Prep Time: 40 minutes
Cook Time: 30 minutes
Serves: 4-6

Ingredients

For the Pesto:
  • 1 cup oil packed sun-dried tomatoes, drained (if not oil packed soaked in hot water for 30 minutes and then drained)
  • 1/2 cup fresh basil leaves
  • 3 cloves of garlic, chopped
  • 1/4 cup pine nuts
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste
For the Zucchini Noodles:
  • 3 medium- large zucchini, julienned or spiralized
For the Mushroom-Chickpea Bites:
  • 1 Tablespoon grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups mixed mushrooms, finely chopped
  • 2 cups cooked chickpeas, if canned rinsed and drained
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 Tablespoons low sodium tamari
  • 1/2 cup chickpea flour
Toppings:
  • Minced basil
  • Shredded parmesan cheese (optional)
  • Crushed red pepper flakes

Preparation

  1. Prepare the pesto by combining all the ingredients in a food processor and processing until smooth. Season with salt and pepper and set aside.
  2. Prepare the zucchini noodles by spiralizing them and placing in a large bowl. Set aside.
  3. Preheat the oven to 425 degrees.
  4. In a large skillet heat grapeseed oil over medium-high heat. Once hot add onion. Cook for about 5 minutes. Add garlic, mushrooms, thyme and tamari, continue to cook for about 8 more minutes, stirring often. Remove from heat and let cool slightly.
  5. Place mushroom and onion mixture in a food processor with chickpeas and chickpea flour. Pulse until well combine but still slightly clumpy. Taste test and adjust seasonings if necessary.
  6. Place mushroom-chickpea batter in the freezer for about 10 minutes to set.
  7. Once batter has chilled form into 1 1/2 inch uniform balls. Place on a prepared baking sheet and drizzle with a tiny bit of oil and bake in the oven for 18-23 minutes- or until browned on all sides. Flip halfway through cooking.
  8. Toss zucchini noodles with pesto and top with mushroom-chickpea bites. Season with grated parmesan cheese, basil, crushed red pepper flakes and salt and pepper to taste.

Notes

*Use this recipe as a guide. *Oven times will vary depending on the size of bites you make. *Adjust measurements and ingredients as necessary. *Taste test as you go.

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