Finally, a delicious, colourful and healthy spaghetti recipe. It’s 100% whole-food plant-based, and high in protein and fibre. Go ahead, enjoy the creamy vegan Alfredo sauce- this one is good for you!
Ingredients:
1 large or 2 medium spaghetti squash
1 cup baby lima beans, dry
3/4 cup almond milk
1/3 cup sun-dried tomatoes, soaked 5 minutes
225g brown button mushrooms, sliced
6 garlic cloves
A handful of sunflower greens
3 green onions, sliced
Cherry tomatoes (optional)
Salt & pepper, to taste
Preparation:
Lima beans: soak the lima beans overnight, and sprout them for a day or two until they grow a small tail (note that not all beans sprout, make sure you find organic ones that do). Place the sprouted beans in a medium saucepan and cover with water, making sure that the water reaches about an inch or two above the beans. Bring to a boil, reduce to medium heat and cover until the beans soften.
Spaghetti squash: preheat the oven to 350F. Cut the squash in half, length wise, remove the seeds with the help of a fork, place the halves face down on a baking tray and add approximately 1/8 inch of water. Place the tray in the middle of the oven. Cook for 55 minutes. When ready, turn the halves around and use a fork to scoop out the inside.
Alfredo sauce: when the lima beans are ready, drain the water and place them in a blender along with garlic cloves, almond milk and salt and pepper. Blend well until a creamy texture is obtained. If too thick, add more milk.
Garnish: In a frying pan, sauté the mushrooms along with some minced garlic (optional), salt and pepper. Add the sundried tomatoes and green onions at the end for 1-2 minutes.
Preferred presentation: place spaghetti squash on a plate, add a good amount of the creamy bean sauce, add the garnish and, finally, decorate the plate with sunflower microgreens.
Makes 2 generous portions.
Bon Appétit!
Marc & Christine
Sounds delicious, when is dinner?!!!