230 g omnipork
14 g tomato paste
12 g breadcrumbs
10 g garlic (minced)
8 g maple syrup
1 tbsp nutritional yeast
¼ tsp salt
¼ tsp dried oregano
¼ tsp dried parsley
¼ tsp ground cumin
⅛ tsp paprika
20 ml olive oil
tomato sauce:
240 g diced tomatoes (canned)
60 g yellow onion (chopped)
20 g coconut sugar
20 g basil (cut into chiffonade)
7 ml olive oil
4 g dried oregano
¼ tsp salt
spaghetti:
120 g durum wheat spaghetti (You may substitute spaghetti with linguine, angel hair or even soba noodles)
15 ml olive oil
toppings:
30 g vegan mozzarella (shredded)
30 g vegan cheddar (shredded)
1 tbsp fresh basil (cut into chiffonade)
Portion the pasta into small nests on serving dishes or spoons. Top each nest with a meatball, and dollop each with sauce. Garnish with shredded vegan cheeses and fresh basil.