Spaghetti squash alfredo
Ingredients
- 1 spaghetti squash halved + seeds removed
- 1 cauliflower, florets
- 1 tsp chilli powder
- 1 cup coconut milk
- ¾ cup roasted cashews (soaked for at least two hours)
- 2 tbsp lemon juice
- ¼ cup nutritional yeast
- 6 cloves garlic smashed
- ¼ cup fresh basil chopped
- Chilli flakes
- Vegan parmesan
Steps
- Preheat the oven to 200°C.
- Slice the squash lengthwise and drizzle oil over the cut side and sprinkle with salt and pepper.
- Place cut side up on a baking sheet and bake about 30 to 45 minutes.
- Add the cauliflower florets to another roasting. Toss with olive oil, chilli powder, salt and pepper.
- Roast for 25-30 minutes or until lightly charred and golden.
- Meanwhile, make the coconut fettuccine sauce. In a blender, combine the coconut milk, cashews, lemon juice, nutritional yeast, garlic, salt and pepper.
- Process until the sauce is completely smooth and creamy.
- Stir in the crushed red pepper and basil.
- Scrape the squash into strands and toss with the coconut sauce.