Spaghetti Nest & Meatballs

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Spaghetti nest & meatballs

Yield: 24

Author: Ori Harrington

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Vegan Alfredo

• 2 1/2 cup non-dairy milk -unsweetened
• 1/4 cup nutritional yeast
• 1 1 1/2 tbsp. vegan butter (I used Becel)
• 1 1/4 tbsp. all purpose flour
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 2 tsp. dijon mustard
• salt & pepper to taste

Extras

• 24 vegan meatballs -cooked (I made my own recipe from my cookbook!)
• 500g spaghetti -cooked
• 1 1/2 cup vegan mozzarella -shredded (I used Violife)
• 1 1/2 cup marinara sauce
• Vegan Parmesan -shredded, to top (I used Violife)

Instructions

Vegan Alfredo

1. Melt the vegan butter in a medium size pan to medium-low heat. Add the flour and whisk to make a thick roux.
2. Add in 1 cup of milk, whisk until its fully combined. Immediately add the remaining ingredients, leaving the last cup of milk for last. Whisk until you have a smooth sauce.
3. Cook in low heat for 5 minutes whisking continuously.
4. Add in the cooked spaghetti and set aside.

Assemble

1. Preheat the oven to 375F.
2. Prepare a muffin tray oiling with some cooking spray.
3. Twirl the spaghettis with a fork to grab a chunk of the pasta. Transfer to the muffin tray and press down to make a nest. Repeat the process with the remaining pasta.
4. Cook the nest for 15 minutes. Remove from the oven and add in 1-2 tsp. of vegan mozzarella cheese on top of each nest. Broil for 1-2 minutes or until the cheese is fully melted.
5. Once the nests are cooked, allow them to cool down enough to remove them without compromising their shape.
6. While they cool, heat up the marinara sauce and meatballs in a medium size sauce pan.
7. Remove the nests from the muffin tray and top each one with a meatball. Sprinkle with Parmesan cheese and serve!