Ingredients
| ¾ cup | Low sodium chickpeas, drained and rinsed |
| 2 tablespoons | Vegetable oil |
| 2 teaspoons | White distilled vinegar |
| 1 cup | It’s Nature ® Italian Seasoned Walnut Crumbles |
| 3 tablespoons | Olive oil, divided |
| 2 ounces | Carrot, small dice |
| 2 ounces | Celery, small dice |
| 2 ounces | White onion, small dice |
| 2 ounces | Button mushrooms, small dice |
| 1 teaspoon | Kosher salt |
| ¾ cup | Dry red wine |
| 12 ounces | Marinara sauce, prepared |
| 2 tablespoons | Roasted garlic purée |
| 1 pound | Zucchini, julienned lengthwise |
| 1 pound | Yellow squash, julienned lengthwise |
| 2 tablespoons | Basil pesto, prepared |
| ¼ cup | Parmesan cheese, shredded |
Procedure
Yield: 4 servings
In food processor, pulse chickpeas until they form rice-grain-sized pieces. Add vegetable oil and vinegar; pulse until fully combined. Transfer chickpea mixture to mixing bowl. Fold in It’s Nature® Italian Seasoned Walnut Crumbles; set aside. In medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add carrot, celery, onion and mushrooms to hot oil. Add salt. Cook vegetables until tender, approximately 6 minutes. Deglaze pan with red wine; reduce by half. Add marinara sauce and roasted garlic purée to pan, along with Walnut Crumbles mixture; stir well to combine. Reduce heat to low; cover. In separate sauté pan, heat remaining oil over medium heat. Add julienned zucchini and yellow squash to pan. Cook, stirring occasionally, until slightly cooked but still firm, approximately 3 minutes. Remove from heat and stir in basil pesto. Divide zucchini and yellow squash between 4 serving plates. Top each serving of “noodles” with 1 cup walnut Bolognese and 1 tablespoon Parmesan cheese; serve immediately.
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