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🍝 Spaghetti with Roasted Brussels Sprouts and Creamy Cashew Cream

613 kcal · 30 min · 4 servings

Ingredients

• Brussels sprouts, fresh 800 g
• Oil 4 tbsp
• Vinegar 1 tbsp
• Salt Pinch
• Pepper, black ground Pinch
• Onions, yellow 1 pcs
• Garlic cloves 1 pcs
• Soy drink 400 ml
• Cashew nuts 200 g
• spaghetti 500 g
• Lemons 1 pcs
• Nutmeg, ground Pinch
• Parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan.
2. 2. Thoroughly wash the Brussels sprouts under running water.
3. 3. Remove any wilted outer leaves and trim the hard stem at the bottom thinly, but keep the leaves attached to the head.
4. 4. Halve or quarter the sprouts depending on their size.
5. 5. Place the prepared Brussels sprouts into a bowl.
6. 6. Add two tablespoons of oil, some vinegar, and salt and pepper.
7. 7. Mix everything well so that the Brussels sprouts are evenly seasoned.
8. 8. Line a baking tray with baking paper.
9. 9. Spread the Brussels sprouts evenly on the tray.
10. 10. Roast the Brussels sprouts in the oven for about 15 to 20 minutes until golden brown.
11. 11. Turn the Brussels sprouts once during cooking.
12. 12. Fill a large pot with about five liters of water.
13. 13. Salt the water generously.
14. 14. Bring the water to a boil.
15. 15. Halve an onion and peel it.
16. 16. Dice the onion finely.
17. 17. Peel the garlic cloves.
18. 18. Finely chop the garlic.
19. 19. Heat two tablespoons of oil in a pot over medium heat.
20. 20. Add the onion and garlic to the hot oil.
21. 21. Sweat the vegetables for about two minutes.
22. 22. Deglaze the mixture with soy drink.
23. 23. Add the cashew nuts to the pot.
24. 24. Let the mixture simmer for about 10 minutes on low heat.
25. 25. Add the spaghetti to the boiling salted water.
26. 26. Cook the spaghetti for about nine minutes until al dente.
27. 27. Halve a lemon.
28. 28. Squeeze the juice from the lemon.
29. 29. Drain the spaghetti in a colander.
30. 30. Blend the cashew nuts together with the soy drink until you have a smooth sauce.
31. 31. Season the sauce with salt, pepper, and grated nutmeg.
32. 32. Add the lemon juice to the sauce.
33. 33. Wash the parsley.
34. 34. Pat the parsley dry.
35. 35. Pluck the parsley leaves from the stems.
36. 36. Finely chop the parsley leaves.
37. 37. Take the roasted Brussels sprouts out of the oven.
38. 38. Plate the spaghetti.
39. 39. Add the roasted Brussels sprouts to the spaghetti.
40. 40. Add the creamy cashew sauce.
41. 41. Sprinkle the dish with the chopped parsley.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 613
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 75 g