Boil the spaghetti following the instructions on the packet.
Recipes
Vegan carbonara with cashews
Ingredients
- 320 g Borges spaghetti
- 1 leek
- 1 medium zucchini
- 200 g mushrooms
- 1 carrot
- Borges Extra Virgin olive oil
For the sauce:
- 100 g cashew nuts
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 cup Borges Natura walnut drink (depending on the desired texture)
Step by step
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Step 1
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Step 2
Gently fry the leek over a low heat in a frying pan with a dash of extra-virgin olive oil. When it has turned golden brown, add the sliced carrot.
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Step 3
After a few minutes, add the zucchini and mushrooms and continue gently frying until all the vegetables are cooked al dente. Add salt and pepper to taste.
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Step 4
To make the sauce, leave the cashew nuts to soak for a few hours. Once they are soft, strain and blend them with the lemon juice, walnut drink and yeast (you can thin out the sauce by adding more walnut drink). Add a pinch of salt.
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Step 5
Pour the sauce into the frying pan with the vegetables. Add the cooked spaghetti, turn off the heat and stir well. Add more salt to taste.
