A real Italian classic, but 100% vegetables. Spaghetti with a creamy sauce and coconut bacon.
Make sure you soak the cashew nuts in a bowl of hot water at least 3 hours in advance. Place it covered on the counter.
Finely chop the garlic and onion.
Preheat the oven to 180°C and line an oven tray with baking paper. Place the coconut chips in a bowl and mix with the soy sauce, smoked paprika, maple syrup and garlic powder. Then divide it over the baking tray and bake the coconut bacon for 15 minutes until crispy. Turn the coconut chips every 5 minutes.
In the meantime, cook the spaghetti according to the instructions on the package. Then drain and set aside until use.
Place a frying pan on the stove and fry the onion and garlic in some oil. Add the fresh spinach and cook for a few minutes until the spinach has wilted. Season with salt and pepper.
Make the creamy sauce. Place the soaked cashew nuts, together with the other ingredients, in the food processor and blend into a creamy and thick sauce. It will take a few minutes for the sauce to be completely smooth, so be patient.
Finally, put the peas in a bowl and pour some boiling water over them to thaw them. This will take a few seconds.
Add the vegetable mix, creamy sauce and peas to the spaghetti in the pan and stir well. Divide the spaghetti between the plates and garnish with the coconut bacon. Enjoy your dinner!
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