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Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan'
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Ingredients
Vegan 'Parmesan'
- 100 g blanched almonds
- 100 g cashew nuts
- 1 Tbsp savoury yeast flakes (vegetarian)
- 1 tsp fine sea salt
- 1 tsp garlic powder
Spaghetti
- 1200 g water
- 1 tsp fine sea salt
- 350 g dried wholewheat spaghetti
- 20 g fresh basil
- 2 garlic cloves
- 320 g ripe avocados, cut in pieces
- 2 limes, juice only (30 g)
- 30 g olive oil
- 150 g yellow cherry tomatoes, quartered
- 100 g tinned sweetcorn, drained
- Nutrition
- per 1 portion
- Calories
- 2184 kJ / 522 kcal
- Protein
- 16 g
- Carbohydrates
- 71 g
- Fat
- 18 g
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