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 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