Spelt Pappardelle with lemon-cashew sauce and arugula

Ingredients for 2 servings

For the Pappardelle

• 160 g of spelt Pappardelle
• 120 g cashew nuts – soak overnight, drain and leave to drain
• 50 g of cashew nuts – toasted and coarsely chop
• 100 g of arugula – wash

Liquid ingredients and spices

• 300 ml of water
• 100 ml soy cream
• 2 TBSP olive oil, heat resistant
• 1 organic lemon – 2 TBSP Saft and ½ TSP of abrasion
• 1 TSP Yaconsirup
• 1 TSP Apple cider vinegar
• 2 TABLESPOONS noble yeast flakes
• 1/2 TSP turmeric powder
• Crystal salt
• Pepper from the mill
• 2 TBSP finely chopped parsley

Preparation

Preparation time about 20 minutes cooking/baking time approx. 20 minutes

A pot with water and bring to a boil, lightly salt and the Pappardelle pasta in it until al dente (firm to the bite) cook. Then using a sieve, drain and leave to drain.

Parallel to this, 120 g of cashews with the water and the cream in a stand mixer. Then add the lemon juice, the abrasion, Yaconsirup, Apple cider vinegar, precious yeast flakes, turmeric, salt and pepper and about 1 Min. puree.

The olive oil in the Pasta pot and fry the Cashew Sauce in about 2 Min. simmer.

Then the Pappardelle in the Sauce, the arugula and the parsley, stirring gently, and heat. Season with salt and pepper a little water to taste (if needed).

The Pappardelle immediately on 2 plates and sprinkle with the remaining cashew nuts cared to serve.

Nutritional values per Serving

• Calories: 1011 kcal
• Carbohydrates: 75 g
• Protein: 25 g
• Fat: 64 g