Creamy, aromatic pasta made with zoodles and classic spaghetti. Creamy, quickly made with a great seasoning of nutritional yeast flakes and Dijon mustard. Perfect for every day, vegan, gluten-free and full of healthy ingredients. Vegan and low calorie.
Cook pasta of choice (according to package directions) and set aside.
150 g Spaghetti of your choice
For the zoodles, provide a spiral slicer and twist the zucchini through the spiral slicer. Set aside.
2 Piece medium zucchini
FOR THE SAUCE Place cashews, garlic cloves, nutritional yeast flakes, Dijon mustard, lemon juice, oat milk, a little zest of an organic lemon, pepper and salt to taste in a high-powered blender and blend on high speed until a creamy sauce forms. Season and set aside.
80 g Cashew nuts, 2 Piece Garlic cloves, 2 EL Nutritional yeast flakes, 1 TL Dijon mustard, 200 ml Oat milk or other neutral plant milk of choice, A little grated organic lemon, Pepper to taste, Salt to taste, 30 ml Lemon juice
FOR THE CHERRY TOMATOES Heat olive oil in a small pan, add cherry tomatoes and fry until hot. Turn heat down to medium, add lemon thyme sprigs and sauté for a few minutes.
Provide a large bowl. Add the pasta and zoodles and pour the creamy sauce over them. Mix well until everything is combined and heat again briefly until the cashew sauce thickens slightly. Remove from heat and divide into pasta plates.
Sprinkle with fresh basil (or other herbs of choice), cherry tomatoes and vegan parmesan and serve. Best fresh.