Directions

1. Add the hot water into the mixing bowl. Add a little salt. Insert the measuring cup and boil for 5 minutes / 265°F|130°C / speed 1 / stir.

2. Break the spaghetti in half. Remove measuring cup and add pasta in the top hole, cook in sauté mode for 10 minutes / 250°F|120°C / speed 1 / stir.

3. Strain the pasta through the simmering basket and set aside. Toss in a little olive oil to avoid sticking. Keep warm.

4. Put the omni pork and breadcrumbs into the mixing bowl. Add salt, cayenne pepper and paprika powder. Insert the measuring cup, knead for 45 seconds.

5. Remove the mixture from the mixing bowl. With damp hands, shape it into small balls. Place meatballs and spread the peas around in the deep steaming tray. Clean out the mixing bowl.

6. Cut the vegan parmesan into rough pieces then add it to the mixing bowl. With the measuring cup inserted, chop for 10 seconds / speed 10. Remove from the mixing bowl and reserve for later.

7. Peel the garlic and the onions. Cut onions in half. Put everything into the mixing bowl. With the measuring cup, chop for 3 seconds / speed 10.

8. Add olive oil to the mixing bowl. Remove the measuring cup, sauté for 3 minutes / 265°F|130°C.

9. Add the canned tomatoes. Add salt, pepper, sage and paprika powder. With the measuring cup, mix for 4 seconds / speed 4.

10. Attach the steamer on the mixing bowl, steam for 15 minutes.

    TIP: remove the lid from the steamer and allow to sit for 2 minutes before plating to remove the moisture.

11. Put the pasta onto plates with the sauce and the meatballs. Serve after garnished with the vegan cheese. Enjoy your dish!