Mix the first 8 ingredients for the balls. Taste and season. Roll 8 to 10 balls, depending on size.<\/p>\n\n\n\n
Fry the balls over medium-high heat in a pan with some oil. Meanwhile, cook the pasta until tender. Save a cup of the cooking liquid.<\/p>\n\n\n\n
Remove the balls from the pan when they are browned all around and hot inside. Set aside.<\/p>\n\n\n\n
Fry the mushrooms in the same pan. Add oil if necessary. Once browned, add the shallots and garlic. Season with salt and pepper. After about two minutes, deglaze with soy sauce.<\/p>\n\n\n\n
Add the spinach, let it shrink and pour in the Pa'lais Alfredo Sauce, along with some cooking liquid until you obtain the desired thickness. Taste and season heavily with black pepper. Add the veggie balls to the sauce, stir and keep warm.<\/p>\n\n\n\n
Make the vegan Parmesan cheese by coarsely blending the cashews, garlic powder, noble yeast and salt 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.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":"
STEP 1 Mix the first 8 ingredients for the balls. Taste and season. Roll 8 to 10 balls, depending on size. STEP 2 Fry the balls 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 [...]<\/p>","protected":false},"featured_media":11819,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"recept_categorie":[90],"recepten_search":[],"class_list":["post-9440","recepten","type-recepten","status-publish","has-post-thumbnail","hentry","recept_categorie-foodie"],"acf":[],"yoast_head":"\n