Spaghetti with Vegan Spinach Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g spahetti
- 450 g spinach leaves, frozen
- 1 medium onion (s)
- 3 cloves garlic
- 4 tablespoon olive oil
- 100 ml water
- nutmeg
- salt and pepper
- Paprika powder
- Chilli powder
- 1 teaspoon pine nuts
For the cream:
- 100 ml soy milk (soy drink), 3% protein content min.
- 50 ml vegetable oil
- 1 tablespoon lemon juice
- 2 pinches guar gum
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Vegan sour cream:
- Put the soy drink with the oil, lemon juice, 2 teaspoon tips of guar gum and salt and pepper in a tall container and beat with the hand blender for 2 minutes until it thickens and then chill for at least 1 hour.
- Roast pine nuts in a hot pan without oil.
- Cook the spaghetti according to the instructions on the packet.
- Dice the onion and sauté with chopped garlic in hot olive oil until translucent. Add the thawed spinach, add 100 ml of water and simmer for 5 minutes on medium heat. Season with nutmeg, pepper, salt, paprika and a little chilli.
- Fold in the sour cream, let it steep for another 5 minutes on a low level and add seasoning if necessary.
- Sprinkle the sauce with the roasted seeds and serve with the spaghetti.
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