We eat a lot of pasta, so we try to come up with different sauces to change it up! This time we made a rose sauce paired with spaghetti noodles and meatballs – it was so delicious! If you want to try a new pasta sauce, keep reading!


  • Spaghetti of your choice
  • Vegan meatballs (We used Lightlife)
  • Tomato sauce of your choice
  • 2 ½ cups of cashew milk (Or another dairy alternative milk)
  • 2 cups of sliced mushrooms
  • 2 cloves of diced garlic
  • ½ white onion (diced)
  • 3 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp vegan butter
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Pre-heat your oven to 350 and add your meatballs on a baking sheet to cook
  2. Heat a pan on medium-low and melt your vegan butter
  3. Add your diced garlic, onion and mushrooms to the pan, sauté until golden brown
  4. Pour your jar of pasta sauce into the pan, simmer until boiling
  5. Mix in your nutritional yeast, oregano, basil, salt and pepper
  6. Slowly mix in your cashew milk – a little bit at a time to allow it to combine easier. Lower heat and simmer for 10 minutes, until it’s a creamy-pink colour
  7. Add in your meatballs to the sauce for 10 minutes to soak up the sauce
  8. Pour over your pasta and enjoy!

Leave a Reply