Today, we will see how this great tasting vegan meatball recipe can be used to create other pasta dishes, Pasta in Vegan Pesto Sauce and Pasta in Vegan Alfredo Cream Sauce. We will first make the Vegan Pesto Sauce by using a blender. Let’s add these ingredients into the blender, 100 grams of basil leaves, 15 grams of roughly cut parsley, 30 grams of pine nuts which have been baked at 100°C for 30 minutes, and 100 grams of olive oil. Blend until all the ingredients have disintegrated and formed a paste. Transfer the Vegan Pesto Sauce into a container. Next, we will stir-fry the pre-boiled pasta with some vegetables and mushrooms, and enhance the flavor and taste of the dish with our Vegan Pesto Sauce. Transfer the cooked pasta onto a plate. Arrange the Vegan Omnipork Meatballs around the side of the pasta. Garnish with pieces of dried tomatoes. The mouthwatering and hearty Pasta in Pesto Sauce with Vegan Omnipork Meatballs is now ready. The next dish we will be preparing is Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs. We will begin by first preparing the Vegan Alfredo Cream Sauce. We will use a blender to prepare the Vegan Alfredo Cream Sauce. Add these ingredients into the blender, 200 grams of pre-soaked cashew nuts, one cup of vegan whipped cream, and two cups of soy milk. Blend until the mixture is smooth and creamy. The Vegan Alfredo Cream Sauce is now ready for use. Next, we will stir-fry the pre-cooked pasta with various mushrooms and vegetables and combine them with the Vegan Alfredo Cream Sauce. Transfer the cooked pasta onto a plate. Garnish with some shredded lemon peel for decoration as well as for added flavor. Arrange bite-size par-boiled broccoli and Vegan Omnipork Meatballs around the pasta. Finally, garnish with some fresh green herbs. Our deliciously rich, savory, and creamy Pasta in Vegan Alfredo Cream Sauce served with Vegan Omnipork Meatballs is now ready.