Kohlrabi spaghetti with tomato sauce and vegan parmesan
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Not real spaghetti, fake Parmesan, but a real treat! In this recipe, you use a spiral slicer to turn kohlrabi into spaghetti and conjure up a vegan "Parmesan" from cashews, pine nuts and yeast. So that our Italian neighbours don't get angry that we are reinterpreting pasta and their beloved cheese in this way, you use typical Italian ingredients for the sauce: Basil, oregano and of course fine olive oil.
Zutaten für
For the spaghetti
2
kohlrabi
1.5
Tablespoon(s)
olive oil
Cook the sauce
1
onion
2
garlic
1
Tablespoon(s)
olive oil
2
Teaspoon(s)
tomato paste
1
Knife tip(s)
turmeric
1
Teaspoon(s)
oregano
1
Teaspoon(s)
rice syrup
250
g
cherry tomatoes
1
Tablespoon(s)
basil, chopped
1
Tablespoon(s)
basil leaves
salt, pepper to taste
for the parmesan
130
g
cashew nuts
100
g
pine nuts
45
g
yeast flakes
1
Teaspoon(s)
sea salt
Preparation
Cook the sauce
1
Peel and finely chop the onion and garlic.
2
Heat the olive oil and sauté the onion and garlic over a medium heat.
3
Add the tomato paste, sauté for a minute and season with salt, pepper, turmeric, oregano and rice syrup.
4
Wash, halve and finely chop the tomatoes and add to the pan.
5
Simmer everything over a low heat for five minutes.
6
Wash and finely chop the basil and fold into the sauce.
Prepare the vegan parmesan
Blend all the ingredients in the Multi Chopper until you have a fine powder.
Prepare the spaghetti
1
Peel the kohlrabi and cut into spaghetti with the fine blade insert of the spiral slicer. Blanch in salted water for 3 minutes, then place in a colander and drain briefly.
2
Mix with olive oil.
3
Put the spaghetti on a deep plate and spread the sauce over it. Sprinkle with Parmesan cheese.
Zutaten für
For the spaghetti
2
kohlrabi
1.5
Tablespoon(s)
olive oil
Cook the sauce
1
onion
2
garlic
1
Tablespoon(s)
olive oil
2
Teaspoon(s)
tomato paste
1
Knife tip(s)
turmeric
1
Teaspoon(s)
oregano
1
Teaspoon(s)
rice syrup
250
g
cherry tomatoes
1
Tablespoon(s)
basil, chopped
1
Tablespoon(s)
basil leaves
salt, pepper to taste
for the parmesan
130
g
cashew nuts
100
g
pine nuts
45
g
yeast flakes
1
Teaspoon(s)
sea salt
