For the meatballs:

  • 1 package of Greenway minced meat.
  • 1 shallot
  • 1 clove of garlic
  • 1/4 teaspoon cayenne pepper
  • 4/4 teaspoon nutmeg
  • 1 teaspoon of Provencal herbs.
  • A pinch of black pepper
  • Season with herb salt to taste

For the pasta:

  • 175 grams of fettuccine or linguine
  • 250 grams of mushrooms, chopped
  • 2 shallots, finely chopped
  • 1 clove of garlic, pressed or finely chopped
  • 1 tablespoon of soy sauce
  • 4 handfuls of torn spinach
  • 1 jar of Pa’lais Alfredo sauce
  • Olive oil, black pepper, and salt

For the vegan Parmesan cheese:

  • 75 grams of cashews
  • 1.5 teaspoons of garlic powder
  • 1.5 tablespoons of nutritional yeast
  • big pinch of salt

Cheesy pasta with vegan meatballs and mushrooms


4 persons


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


Fry the meatballs over medium-high heat in a pan with some oil. Meanwhile, cook the pasta until it's done. Save a cup of cooking water.


Remove the meatballs from the pan when they are browned on all sides and heated through. Set them aside.


Sauté the mushrooms in the same pan. Add oil if necessary. Once they are browned, add the shallot and garlic. Season with pepper and salt. After a couple of minutes, deglaze with soy sauce.

Step 5

Add the spinach, let it wilt, and pour in the Pa’lais Alfredo Sauce along with some cooking water until you reach the desired thickness. Taste and season generously with black pepper. Add the meatballs to the sauce, stir, and keep warm.

Step 6

Make the vegan Parmesan cheese by roughly blending the first four ingredients in a food processor or chopper. Taste and add extra salt if necessary, as well as a few drops of lemon juice for a fresh touch. Lastly, mix the pasta into the sauce and serve it together with the Parmesan cheese.