Sweet potato spaghetti with cashew mushroom sauce
Main course
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Cook Time
9 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
Delicious and healthy sweet potato spaghetti with a creamy cashew and mushroom sauce.
Ingredients (10 ingredients)
-
150 g Cashews (soaked the day before)
-
2 Stk. Garlic cloves
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
800 g Sweet potatoes
-
0.5 Bund Sage
-
250 g Brown mushrooms
-
200 g Leaf spinach
-
1 Stk. Lime
-
5 EL Olive oil
Preparation (7 steps)
Prepare cashew sauce
Put 150 g soaked cashews, 2 peeled garlic cloves, salt, pepper and 500 ml water into the mixing bowl and puree for 60 sec./level 10. Then transfer and set aside.
Prepare sweet potatoes
Peel 800 g sweet potatoes and cut into spaghetti with a spiral cutter or julienne cutter. Wash ½ bunch of sage, pluck leaves and pat dry. Clean 250 g brown mushrooms and cut into slices. Wash 200 g leaf spinach and cut into strips. Cut 1 lime into wedges.
Cook sweet potato spaghetti
Heat 2 tbsp olive oil in a large pan. Cook the sweet potato spaghetti in it for about 6 minutes, stirring regularly. Remove from the pan and keep warm, covered, in the oven at 50°C.
Fry sage
Add the remaining olive oil to the pan. Fry half of the sage in it for about 1 minute until crispy. Remove with a spoon and drain on kitchen paper.
Sauté mushrooms and spinach
Add the remaining sage and mushrooms to the pan. Fry for about 5 minutes until golden brown, stirring. Mix in the spinach and fry for another 2 minutes. Remove from the stove.
Prepare sauce
Put the mushroom-spinach mixture and the prepared cashew sauce into the mixing bowl. Season with salt and pepper and heat for 3 min./70°C/level 2, but do not bring to a boil.
Arrange
Arrange vegetable noodles on plates and pour sauce over them. Sprinkle with fried sage leaves and serve with lime wedges.
Finished cooking? Great! 🎉
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