About the Recipe
Ingredients
200 g spaghetti wholegrain or gluten-free
200 g mushrooms
300 g cauliflower
1 red onion
2 garlic gloves
1 chili
1 tbsp Olive oil
3 tbsp Tamari
fresh basil
20 g cashews
2 tbsp nutrional yeast
1 tsp Mustard
salt and pepper
Preparation
Step 1
for the cauliflower sauce, bring a pot of salted water to boil. In the meantime, cut the cauliflower into florets. As sonn as the water boils, cook the cauliflower florets in it for about 6 minutes. Then draw them ant put them into a blender together with the mustard, yeast, 1 tbsp tamari, cashews and 200 ml of the cooked water - blend it and put it aside for a while.
Step 2
Cook the spaghetti
Step 3
While the spaghetti are cooking, heat the olive oil in a pan, cut the the onion, garlic and chilli into little cubes and ad them to the pan for 2 minutes. Clean the mushrooms, cut them in likle slices and ad them to the pan as well. Let it roast for 5 minutes and then ad 2 tbsp of tamari and taste it with salt and pepper.
Step 4
Draw the cooked spaghetti, put them back in the pot, ad the cauliflower sauce and mix it well - taste it with more salt and pepper if needed.
Serve the mix on a plate, top it with the mushrooms and some basil.