Blend the cashew nuts until they are a fine crumb.
Chop the onions (1 for the meatballs 1 for the tomato sauce), garlic (1 for the meatballs 1 for the tomato sauce) and oyster mushrooms.
Mix together cashews, onions, garlic, oyster mushrooms and bread crumbs and form into squash ball sized balls.
Fry the meatballs in hot pan with 2 tbsp of oil until brown on both sides or else bake in preheated oven at 200 degrees celicius for 20 mins turning half way through. Remove from the pan.
To make the tomato sauce, sauté the remaining onion and 2 cloves of garlic, with 1/2 a finely chopped chilli in 1 tbsp of oil.
Add in 680g of tomato passatta, along with 1 tbsp of maple syrup and 2 tbsp of The Happy Pear sun-dried tomato pesto. Let it simmer for a few minutes while the spaghetti is cooking (cook spaghetti as per packet instructions).
Sprinkle with basil leaves and nutritional yeast to serve.