Ingredients: 200g spaghetti. 2 cups arugula. 1/2 cup pistachios. 3 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. Salt to taste. Pepper to taste. 1 small butternut squash. 1 cup breadcrumbs. 1/4 cup ground flaxseed. 1/4 cup water. 2 tbsp chopped fresh parsley. 1 tsp dried oregano. 1/2 tsp smoked paprika. 1/4 tsp ground nutmeg. 1/4 tsp cayenne pepper.
Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a food processor, combine arugula, pistachios, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to make the pesto. Preheat the oven to 375F 190C. Peel and dice the butternut squash into small cubes. Steam or boil until tender, then mash in a large bowl. In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to thicken. Add the flaxseed mixture, breadcrumbs, parsley, oregano, smoked paprika, nutmeg, and cayenne pepper to the mashed butternut squash. Mix until well combined. Form the mixture into small balls and place them on a baking sheet lined with parchment paper. Bake the butternut squash polpette in the preheated oven for 20-25 minutes, or until golden brown and crispy. Toss the cooked spaghetti with the arugula pistachio pesto. Serve the spaghetti topped with the baked butternut squash polpette. Garnish with additional chopped pistachios and arugula if desired.
