Lactose free Vegetarian Vegan
cooking time

35 min

difficulty 1
cooking time

35 min

difficulty 1
Lactose free Vegetarian Vegan

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 Sauce Alfredo, 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.

Pa'lais star

Pa’lais Sauce Alfredo

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 Alfredo

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

toats