Pa'lais star
Pa’lais Cuisine Pasta Sauce
35 min
35 min
Cheesy Pasta with No-meatballs & Mushrooms
Cheesy Pasta with No-meatballs & Mushrooms
Step 1
Mix all the ingredients for the no-meatballs. Taste and season. Roll 8 to 10 no-meatballs, depending on the size.
Step 2
Fry the no-meatballs over medium heat in a pan with some oil.
Step 3
Meanwhile, cook the pasta. Save a cup of cooking water.
Step 4
Remove the no-meatballs from the pan when they are brown on all sides and cooked inside. Keep aside.
Step 5
Fry the mushrooms in the same pan. Add oil if necessary. Once browned, add the shallot and garlic. Season with salt and pepper. After a few minutes, deglaze with soy sauce.
Step 6
Add the spinach, let it wilt and pour in the Pa’lais Cuisine – Pasta Sauce, along with some cooking water, until you get the desired consistency. Taste and season generously with black pepper.
Step 7
Add the no-meatballs to the sauce, stir and keep warm.
Step 8
Make the vegan Parmesan cheese by coarsely 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 and sour touch.
Step 9
Finally, stir the pasta into the sauce and serve with the Parmesan cheese.
Ingredients
For the no-meatballs (for 8 meatballs):
1 package Greenway Gehakt (200 gr)
1 shallot, finely chopped
1 garlic clove, pressed or finely chopped
1/4 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp Provence herbs
A generous pinch of black pepper
Seasoning salt to taste
For the pasta:
175 grams fettucine or linguine
250 grams mushrooms, cut into pieces
2 shallots, finely chopped
1 garlic clove, pressed or finely chopped
1 tbsp soy sauce
4 handfuls of spinach, torn
1 jar of Pa’lais Cuisine – Pasta Sauce
Olive oil, black pepper and salt
For the vegan Parmesan cheese:
75 grams cashew nuts
1,5 teaspoon garlic powder
1,5 tablespoon edelgist
Pinch of salt
Lemon juice to taste
