Serves 3
Ingredients:
300g spaghetti of choice, we used spelt
a whole bulb of garlic
1/3 cup good quality olive oil, plus a little extra for roasting your garlic bulb
200g cashew nuts
4 tbsp nutritional yeast
1 lemon, zest and juice
50g fresh basil
salt and pepper to taste
For Garnish:
Almond parmezan (coming soon to The Fermentation Station)
fresh basil
Method:
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Preheat the oven to 180ºC.
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Start by preparing the whole bulb of garlic. Chop off the top of the bulb and place on a sheet of foil, pour 1 tsp of olive oil onto the bulb and scrunch up into a ball and place in the oven or 45 mins.
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After the garlic is finished roasting, add water to a small pan and add a pinch of salt. Once this comes to a boil, add in the spaghetti and as per the packet instructions.
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Whilst your pasta is on, start the sauce. Into a high speed blender, squeeze in your roasted garlic, add cashew nuts, nutritional yeast, olive oil, lemon zest and juice, fresh basil and 300ml water and blend until smooth.
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Drain the water from the pasta, add the sauce to the pan and stir until the spaghetti is coated completely and piping hot.
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Serve into bowls and top with fresh basil and almond parmezan.
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Enjoy!
