Carrot Spaghetti with Turmeric Cashew Sauce


I have a new favorite dish! These delicious carrot noodles are vegan, quickly cooked and yet refined and the recipe is variable: if you want it to be more healthy, just increase the carrot percentage, if you want comfort food, take more noodles instead of carrots. I cooked the recipe with purple carrots, but of course you can also take ordinary carrots. And I used Kamut noodles, but ordinary pasta is just as well.

Vegan Carrot Spaghetti with Turmeric Cashew Sauce

Serves 2

  • 500 g (purple) carrots
  • 2 red onions
  • 1 tbsp olive oil
  • 200 g Kamut spaghetti
  • 1 lemon
  • 100 g of cashew purée
  • 2 tbsps of mild chili paste
  • salt
  • 1 tsp turmeric powder
  • basil or coriander
  • 2 tbsps of chopped cashews

Peel the carrots and spiralize them into vegetable spaghetti with a spiral cutter. Peel and dice the onions. Heat the oil in a large pan and fry carrots and onions for a few minutes. Cook the noodles in salted water according to the instructions on the package.

Meanwhile, rinse the lemon under hot water, dry it and grate about half of the zest. Halve the lemon and squeeze out the juice. Mix 2 tablespoons of lemon juice and the lemon zest together with the cashew purée, chilli paste, a little salt, turmeric powder and about 3-4 tablespoons of pasta water in a blender to a creamy sauce.

Drain the noodles, add them to the carrots in the pan. Add the cashew sauce as well and mix everything carefully.

Distribute the carrot noodles on two plates and pluck a few leaves of basil or coriander on top. Sprinkle with chopped cashews and serve.



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