• VEGAN
  • SUGAR-FREE

Porcino pasta with cashew-sauce

Natalie Lutz
prep time 45 Minuten
Dish mains
servings 2

ingredients
  

  • 250 g porcino pasta
  • 1 medium-sized sweet potato
  • 1 medium-sized zucchini
  • 2-3 handful of rocket salad
  • 2 tbsp spices of choice (I took cardamom, pepper, marjoram, thyme)
  • 1-2 tbsp olive oil

For the sauce:

  • 2 tbsp cashew puree
  • 4-5 tbsp water
  • 1 stem fresh coriander
  • 1/4 lemon (juice)
  • 1 pinch of sea salt

instructions
 

  • Put the pasta in boiling, salted water and cook it according to the instructions (about 8-10 minutes).
  • Meanwhile, heat the oven at 200 ° upper and lower heat and peel the sweet potato and cut it into small pieces.
  • Wash the zucchini and cut it too.
  • Mix the sweet potato and zucchini pieces  with spices and olive oil and put it on a with baking paper lined tray and bake it für about 25 minutes. Turn it around after half of the time.
  • When the pasta is ready, drain it and rinse it with cold water. Put it to the side.
  • When the oven-roasted veggies are ready, mix them with the pasta and add salt & pepper and spices.
  • For the sauce cut fresh coriander.
  • Mix cashew puree with water, lemon, coriander, salt and maple syrup.
  • Wash the rocket salad and put it with the porcino pasta and veggies on a plate and top it with the cashew sauce.

This recipe is

vegan / sugar-free
Keyword Eat Your Proteins

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