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Creamy Sun Dried Tomato Emmer Pasta

Name: Creamy Sun Dried Tomato Emmer Pasta
Prep time: 25 min
Total time: 25 min
Yield: For 2 servings:
Ingredients: 250 g Rapunzel Emmer-Spaghetti Semola Spaghetti; 1 ts Rapunzel Atlantic Sea Salt; 40g Rapunzel Cashew Nuts; ½ an Avocado; Handful of Basil; 60g chopped Rapunzel Sun-Dried Tomatoes in Oliveoil; 2 Garlic Cloves; 1 tsp Red Pepper Flakes; 3 tbs reserved Oil from Rapunzel Sun-Dried Tomatoes in; Oliveoil; 4 EL Pasta Water; 1 tbs Rapunzel maple syrup Grade A; some Basil; 30g Rapunzel Cashew Nuts; Salt

Ellen Panescu

25 Min.

For 2 servings:

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

250 g Emmer wheat Spaghetti semola
1 Atlantic sea salt fine
40 g Cashew kernels crushed HIH
1 an Avocado
Handful of Basil
60 g Dried tomatoes in olive oil aromatic-spicy
2 Garlic Cloves
1 tsp Red Pepper Flakes
3 tbs reserved Oil from Rapunzel Sun-Dried Tomatoes in
Dried tomatoes in olive oil aromatic-spicy
4 EL Pasta Water
1 Maple syrup grade A
some Basil
30 g Cashew kernels crushed HIH
Salt

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook emmer spaghetti according to directions on package. To prepare the cream sauce combine all ingredients in a food processor and process until well combined to a smooth paste.

Drain pasta when al dente and reserve some cooking water. Combine pasta with tomato cream and toss until noodles are coated well. Add pasta water and toss, to loosen up the paste and create a creamy sauce.

To serve add some grated cashew nuts , basil and season with salt and pepper.

USED RAPUNZEL PRODUCTS

Emmer wheat Spaghetti semola

Dried tomatoes in olive oil aromatic-spicy

Cashew kernels crushed HIH

Maple syrup grade A