1poundlinguinicooked al dente according to package directions
To make the walnut balls, heat the oil in a medium skillet over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 5 minutes.
Transfer the mixture to a food processor. Add the drained walnuts, garlic, dates, nutritional yeast, liquid aminos, thyme, flax meal mixed with hot water, curry powder, smoked paprika, and black pepper. Pulse until the nuts have been chopped fine but you still have texture.
Transfer the mixture to a medium bowl and add the oat flour, bread crumbs, jerk seasoning, and seasoning salt. Form the mixture into twenty 1.5-inch balls.
Preheat the oven to 350F and line a baking sheet with a silicone mat or parchment paper.
5. Heat the neutral oil in a medium skillet over medium-high heat. Fry the walnut balls, until a thin brown crust is formed, 5 minutes.
Transfer the balls to the baking sheet and bake for 20 minutes, or until the form an outer brown crust.
Meanwhile, make the sauce. Heat the oil in a medium-sized pot heat. Add the curry and heat through, about 1 minute. Add the coconut milk, onion, garlic, soy sauce, cilantro, allspice, sugar, and onion powder and stir to combine. Taste and adjust for salt. Bring to a boil and stir until the mixture is fairly creamy.
To finish the pasta, heat olive oil in a wok over high heat. Sauté the bell peppers until slightly tender, about 2 minutes. Add the pasta and heat through, tossing to combine, about 4 minutes. Add the sauce, to taste, and top with the walnut balls.
To serve, layer the balls over pasta and top off with sauce.