Nut Roast Spaghetti & 'Meat' Balls

Up your protein and add some crunch to your spaghetti with this twist on an Italian-American classic


  • 1 Artisan Grains Country Veg & Cashew Nut Roast
  • 200 ml of cold Water
  • 30g Peanuts, roughly chopped
  • 30g Almonds, roughly chopped
  • 20g Pine Nuts
  • 400g dried Spaghetti
  • 500g of your favourite tomato-based Pasta Sauce
  • ½ tsp of dried Basil
  • ½ tsp of dried Oregano
  • A handful of fresh Basil Leaves
  • Nutritional Yeast, to serve



  1. Preheat an oven to 180°C/ 350°F
  2. Add the cold water to the Nut Roast Mix, mix well and let stand for 5 minutes.
  3. Add the dried basil and oregano to the Nut Roast mix.
  4. Shape into small balls and place onto a greased or baking paper lined tray.
  5. Bake for 20 minutes or until crispy.
  6. In a large saucepan bring 4 litres of salted water to a boil and add in the spaghetti.
  7. Cook until al-dente.
  8. In a small saucepan heat up your pasta sauce ready for serving.
  9. Divide the pasta between four plates, top with the sauce and the Nut Roast ‘meat’ balls.
  10. Sprinkle the chopped nuts on top and serve with fresh basil and nutritional yeast.