Vegan Creamy Black Buckwheat Spaghetti
Spaghetti Love Story
Hello lovelies, how are you all? Just wondering I’m curious what type of meals you all prefer. Do you like brunch or a fine dining meal or even street food? When speaking with my friends, clients, and colleagues I think we are pretty much the same because we like to try a bit of everything. Sometimes we like to try “posh food” but sometimes we like to eat something quick, yummy and not too complicated. Are you the same? I traveled a lot in summer 2019, and I have had opportunities to try so many different, delicious and uncomplicated dishes that really inspired me. And another idea came to my mind Vegan Creamy Black Buckwheat Spaghetti!!!
I was also thinking about what limited time so many people have with the busyness of everyday life, and how most of the time people need quick, easy but tasty meals. I had an idea and created for you a delicious but simple dish like https://greenrabbitkitchen.com/asian-style-udon-noodle-with-pan-fried-vegetable-2/
Vegan Creamy Black Buckwheat Spaghetti
This is one portion but if you will split between two of you, It makes two small starters. Also, this meal takes around 20 minutes of your cooking time.
I will appreciate your feedback on this dish.
Ingredients:
120g organic and gluten-free buckwheat spaghetti
100g cashew nuts
150ml cashew milk
1 clove of garlic
15g sun dry tomatoes
1 small lemon (zest + juice)
1 teaspoon smoked paprika powder
10g fresh basil
salt and pepper
oil for cooking
20g pecan nuts
Vegan Creamy Black Buckwheat Spaghetti
: Gluten-Free and Dairy Free
: Healthy Benefits Meal
: Low Fat Meal
: Easy To Make It
: Perfect for Family Lunch or Dinner
: Low-Cost Ingredients
: Friendly for Your Vegan Fitness Diet
Creamy Cashew Sauce: Soak cashew nuts first for 5 hours then remove from water and put in your food processor with the cashew milk, lemon zest, and juice. Blend the ingredients till creamy consistency. Pasta: Add water and little salt to a small cooking pot and cook pasta till soft, this should be 10 min from boiling point. Pour away nearly all the water but keep around 30 ml of this water to mix with your cashew cream. But first, use a large pan with a bit of oil and add the chopped garlic, chopped nuts, and chopped sun-dried tomatoes and just braise for around 6 min. Next, add the pasta with a bit of water and mix together. Add salt and pepper and mix for another 3 min. Remove heat and add the cashew cream sauce and mix it again till its nice and smooth. Finally, add the chopped fresh basil and maybe more salt & pepper if needed.... 
Ingredients
Instructions
