Buckwheat Spaghetti - with alkaline vegetable cashew sauce
Info
- Perptime 35 Min.
Ingredients
Portions
- 250 g Rapunzel Buckwheat Spaghetti
- 1 small carrot
- 1 small celery root
- 1 small zucchini
- 2 celery sticks
- 1 small paprika
- 1 onion
- 200 ml water for bouillon
- 1 tbs Rapunzel vegetable bouillon without yeast
- 2 Cashew butter HIH
- 1 Date sweetener HIH
- 2 tbs lemon juice
- 1 Coconut oil virgin HIH
- Olive oil with lemon
- Herb salt with 15% herbs & vegetables
Preparation
For the buckwheat spaghetti bring a pot of salted water to a boil. Wash vegetables and cut into equal cubes - the smaller the cubes the shorter the cooking time and the nicer the appearance will be. Sauté the carrots, celery and onions in a pan with a little coconut oil and then add the rest of the vegetables. Add the date sweetener to the vegetables and deglaze with lemon juice and vegetable bouillon. Stir the cashew butter into the vegetables and season with the spices. Bring the vegetable-cashew sauce to a simmer and stir well until the vegetables are al dente.
Cook the spaghetti according to the instructions on the package drain the water (some spaghetti water can be used to dilute the sauce) and distribute the spaghetti on two plates. Add the vegetable cashew sauce to the spaghetti, refine with a few drops of lemon oil and serve right away.
