Summary

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

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Instructions

1. Vegan sour cream:
2. 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.
3. Roast pine nuts in a hot pan without oil.
4. Cook the spaghetti according to the instructions on the packet.
5. 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.
6. Fold in the sour cream, let it steep for another 5 minutes on a low level and add seasoning if necessary.
7. Sprinkle the sauce with the roasted seeds and serve with the spaghetti.