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
This recipe for sweet potato spaghetti with cashew mushroom sauce is a delicious and healthy vegan main course. The sweet potatoes are made into spaghetti and served with a creamy sauce made from cashews and mushrooms. The dish is rich in vitamins and fiber and is great for a light lunch or dinner. Preparation in the Thermomix® simplifies the individual steps.
Ingredients (10 ingredients)
-
150 g Cashews
-
2 Stk. Garlic cloves
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
800 g Sweet potatoes
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0.5 Bund Sage
-
250 g Brown mushrooms
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200 g Leaf spinach
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1 Stk. Lime
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5 EL Olive oil
Preparation (10 steps)
Prepare cashews
Cover 150 g cashews in a bowl with cold water. Leave to soak, covered, overnight (at least 8 hours). The next day, drain and rinse under running water.
Prepare cashew sauce
Peel 2 garlic cloves and place in the mixing bowl. Chop for 3 sec./speed 7. Add the soaked cashews and 500 ml water. Puree for 30 sec./speed 10 until a fine sauce is formed. Season with salt and pepper.
Prepare sweet potatoes
Peel 800 g sweet potatoes and cut into fine spaghetti with a spiral cutter (or Julienne cutter). Alternatively, cut into thin strips with a knife.
Prepare sage
Wash ½ bunch of sage, pluck off the leaves and pat dry.
Prepare mushrooms and spinach
Clean 250 g brown mushrooms and cut into slices. Wash 200 g leaf spinach and cut leaves into strips.
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 in the oven at 50 °C, covered.
Fry sage
Add remaining olive oil (3 tbsp) to the hot 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 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.
Mix sauce and vegetables
Add the cashew sauce to the mushrooms and spinach in the pan and mix well. Season with salt and pepper. Briefly heat the sauce, but do not boil.
Arrange and serve
Arrange the 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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