Jul 11, 2017

Vegan Spaghetti with Avocado Sauce



Ingredients:

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.
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