Spaghetti with cauliflower sauce

Method

1. Put a little olive oil in a wok, add the chopped garlic and let it brown slightly.
2. Add the plant milks, the cauliflower in pieces, the cashews and the lemon juice. Let it cook for about 10 min. (Pierce the cauliflower to check if it’s done)
3. Halfway through, add salt, pepper and the chopped basil leaves and chives.
4. Boil the spaghetti according to the packet instructions.
5. Put the cauliflower and everything else in the blender and blend.
6. Add some of the spaghetti cooking water to the sauce and mix well.
7. Put the sauce back in the wok and add the spaghetti. Stir and serve.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	375 kcal	163 kcal	19 %
Fat	11 g	4.8 g	16 %
of which saturates	1.9 g	0.8 g	10 %
Carbohydrate	59 g	26 g	23 %
of which sugars	7 g	3 g	8 %
Fibre	3.8 g	1.7 g	—
Protein	12 g	5.2 g	24 %
Salt	1.2 g	0.5 g	19 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos