Summary

Ingredients

• 1 leek
• 6 large carrot (s)
• 2 tablespoon, leveled cashew butter
• 1 tablespoon, heaped vegetable stock powder
• water
• 1 pinch (s) nutmeg
• Salt and pepper, white or black
• 300 g wholemeal spelled pasta
• Oil for frying

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Instructions

1. Cook the pasta according to the instructions.
2. Chop the leek and carrots and fry in a little oil. Deglaze with water and add the cashew butter. When simmering, a creamy sauce is created. If necessary, add more water. Season with vegetable stock, nutmeg, salt and pepper (I always use white).
3. Drain the pasta.
4. Note: The cashew butter makes it taste almost like a cream sauce. A popular food for us because it is quick and healthy. I occasionally fry the vegetables in ghee instead of in oil - but then they are no longer vegan.