Jul 11, 2017

Vegan Spaghetti with Avocado Sauce


150 gr Afeltra flat spaghetti
A pinch of onion chives
A handful of cherry tomatoes
Half packet pine nuts
1 sweet spoon olive oil
50 gr avocado sauce

For avocado sauce:

100 gr kaju (soaked in water for 6 hours)
1 tea spoon garlic powder
1 teaspoon herbal salt
Half tea spoon cumin
1 tablespoons olive oil
2 pieces of lime juice
1 avocado

When all of the materials have gone through the blender and become creamy, empty them out. Let's wait for 2 hours in the fridge.

Boil Afeltra or another similar brand of Italian spaghetti in  hot water. Cook for 4-5 minutes until become al dente.
Spread 1 teaspoon olive oil and pine nuts in a pan and turn it to light pink.
Spread 50 grams of avocado sauce in a pan and let it melt with water and mix it in a light creamy confection until the jelly. (You can use the rest of the cucumber in salads or chips as a dip sauce.) Let's add the cherry tomatoes and finely chopped onions and add spaghetti. Serve it hot quickly.

Featured Post

Raw Vegan Swedish Kanelbollar

Follow on Instagram

Follow on Twitter

Search This Blog