INGREDIENTS

1 packet of Greenway minced meat

1 shallot

1 clove of garlic

1/4 teaspoon cayenne pepper

4/4 teaspoon nutmeg

1/ teaspoon of Provencal herbs

pinch of black pepper

seasoning salt to taste

175 grams of fettucine or linguine

250 grams of mushrooms, in pieces

2 shallots, finely chopped

1 clove of garlic, pressed or finely chopped

1 tablespoon of soy sauce

4 handfuls of spinach, torn

1 jar of Pa'lais Alfredo

olive oil, black pepper and salt

75 grams of cashews

1.5 teaspoon garlic powder

1.5 tablespoons of noble yeast

generous pinch of salt

Cheezy pasta with meatballs and mushrooms

STEP 1

Mix all the ingredients for the balls. Taste and season. Roll 8 to 10 balls, depending on size.

STEP 2

Fry the meatballs over medium-high heat in a pan with some oil. Meanwhile, cook the pasta until tender. Save a cup of the cooking liquid.

STEP 3

Remove the balls from the pan when they are browned all around and hot inside. Keep aside.

STEP 4

Fry the mushrooms in the same pan. Add oil if necessary. Once browned add the shallot and garlic. Season with salt and pepper. After about two minutes, deglaze with soy sauce.

STEP 5

Add the spinach, let it shrink and pour in the Pa'lais Sauce Alfredo, along with some cooking liquid, until you obtain the desired thickness. Taste and season heavily with black pepper. Add the meatballs to the sauce, stir and keep warm.

STEP 6

Make the vegan Parmesan cheese by coarsely blending the first four ingredients in a food processor or chopper. Taste and add additional salt if needed, as well as a few drops of lemon juice for a touch of freshness. Finally, stir the pasta into the sauce and serve along with the Parmesan cheese.