Preheat 160 °C circulating air and prepare a plate lined with kitchen paper.
Form small meatballs from the mixture. Then heat 4 tablespoons of peanut oil in a coated pan. Sear the meatballs over medium heat for 4 minutes on each side. Remove from the pan and place on kitchen paper to drain.
Put the meatballs in the oven and bake for 15 minutes.
For the sauce, heat 1 tablespoon of peanut oil in a small saucepan and sauté the onions over a medium heat for approx. 4 minutes. Then add the garlic and deglaze with the vegetable broth and tamari. Add the tomato paste, the apple balsamic vinegar and all the spices – except the green pepper – to the sauce, bring to the boil and simmer for 5 minutes. Then add the soy cream and puree in a blender. Pour back into the pot, bring to the boil and thicken with potato starch. Stir in the green pepper and season with smoked salt.
At the same time, cook the tagliatelle according to the instructions on the packet. Then pour over a colander, drain and return to the pot.
Mix the tagliatelle with the parsley and serve with the mushroom meatballs. Drizzle with a little sauce, serve the rest separately and enjoy.