Raw vegetable spaghetti
This spaghetti provides more vitamins and other nutrients than if it was cooked. The root vegetables in particular taste surprisingly light and vibrant.
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Vegan Spaghetti Bolognese
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Ingredients:
- A handful of pine nuts
- Beetroots, peeled
- Carrots, peeled
- Few small radishes
- Courgettes (any colours)
- Coriander
For the dressing:
- 1 tbsp fresh lemon juice
- 1/2 tsp tahini
- Salt and ground black pepper
Method:
1. To make the dressing, combine all the ingredients and mix well.
2. Heat a small frying pan over a medium heat, add the pine nuts, and dry-fry, stirring until lightly golden.
3. Use a vegetable peeler to turn vegetables into a long, thick ribbons.
4. Place all the vegetables strips except the beetroot in a serving bowl and toss with chopped coriander leaves. Then add the beetroot separately to avoid the whole salad going pink.
5. Distribute between the plates and drizzle the pine nuts over it.
6. Enjoy!
Vegan Spaghetti Bolognese
This spaghetti provides more vitamins and other nutrients than if it was cooked. The root vegetables in particular taste surprisingly light and vibrant.
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s