Heat extra virgin olive oil in a saucepan over medium heat.
Add tomato puree and season with salt, sugar, onion and garlic powder, and pepper.
Let it simmer for 20 minutes.
In a mixing bowl, combine ricotta, eggs, breadcrumbs, grated cheese, almond milk, and parsley.
Season with salt and pepper, and mix with a wooden spoon until homogeneous.
Form walnut-size balls and transfer them into the tomato sauce.
Toss and cook covered for 20 minutes.
Prepare spaghetti as indicated in the package instructions.
Drain the spaghetti when al dente, and combine them with the tomato sauce and ricotta balls.
Serve and enjoy.