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Spaghetti Meatballs

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 100 g cashew nuts
 150 g breadcrumbs
 500 g spaghetti
 100 g oyster mushrooms
 2 diced onions
 2 cloves garlic finely chopped
 2 tbsp tamari
 pinch smoked paprika
 ½ tsp salt
 pinch black pepper
 basil leaves
1

Blend the cashew nuts until they are a fine crumb.

2

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.

3

Mix together cashews, onions, garlic, oyster mushrooms and bread crumbs and form into squash ball sized balls.

4

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.

5

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.

6

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).

7

Sprinkle with basil leaves and nutritional yeast to serve.

Nutrition Facts

Servings 4