Pasta dishes are always fun to make, my sister said that this one reminded her of seafood. A bit like spaghetti in clam sauce. And as soon as she said it, I noticed it too. It’s delicious and great with a schnitzel.
Cooking time: 20 mins| 4 servings
Ingredients:
- 350 g spaghetti
- 4 vegan schnitzels, make your own or buy them ready.
- 1 shallot
- 2 tbsp plant-based butter
- 2 tbsp vegan parmesan
Creamy sauce:
- 250 g silken tofu
- 200 ml plant-based single cream
- 100 ml sunflower seeds
- 2 cloves of garlic
- 1 tbsp tomato puree
- 2 tsp lime juice
- 1 tsp paprika
- A pinch of salt
- A pinch of pepper
- 100 ml pasta water
Instructions:
- If you make your own schnitzels, prepare them now. But don’t fry just yet.
- In a food processor, mix together all ingredients for the sauce until creamy. You want the seeds to be fairly crushed.
- Prepare the pasta water.
- Finely chop the shallot and fry in oil until soft. Add the sauce along with some butter and vegan parmesan, simmer on low heat.
- Boil the pasta for about 5-6 mins until it’s almost ready, just before it’s al dente. It will keep cooking it in the sauce.
- Fry the schnitzels with oil until golden brown.
- Add the pasta to the sauce and some pasta water. Salt and pepper to taste. Simmer until the pasta is al dente.
- Slice the schnitzels and serve with the creamy pasta.