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Easy buckwheat miso spaghetti

Easy buckwheat miso spaghetti - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.com

Ingredients

For the miso-cashew-sauce:

For the buckwheat-spaghetti:

Instructions

For the miso-sauce:

  1. If you use cashews, you need to soak them for at least 4 hours. If you do not have enough time, you can boil them for 10 minutes as well. Soaked or boilt, drain them before you use them for the sauce. Simply blend all ingredients for the sauce (cashew butter or cashews) until a smooth sauce forms. Set aside.

For the buckwheat-spaghetti:

  1. Bring about 1.5 liters of water to a boil. Add the buckwheat spaghetti and cook for about 8 – 9 minutes until they are al dente.
  2. Wash and cut the vegetables in small sized pieces. Wash and dry the spinach. Cut the spring onions in rings and rouhgly chop the cashews.
  3. Heat the coconut oil in a pan on high heat. Quickly sauté the vegetables and spinach until the spinach is wilted. Reduce the heat and add the drained buckwheat spaghetti and the miso-cashew-sauce. Mix until all of the spaghetti are covered with the miso-sauce.
  4. Serve with the spring onions, fresh basil or cilantro and chopped cashews.

Nutrition