Spaghetti with Paprika Sauce

Pasta with red sauce with a twist

Ingredients

• 250g gluten-free spaghetti (made from chickpea/lentil/rice or corn flour, otherwise whole wheat)

• 200g roasted peppers (from a jar or roasted in the oven)

• 50g almonds or cashews

• 2 tbsp yeast flakes

• lemon

• Salt & Pepper

• arugula

• Spices and herbs as desired: e.g. oregano, rosemary, parsley...

Preparation

1. Put the peppers in a chopper with a little oil from the jar (or add olive oil if roasted yourself) together with the almonds/cashews, salt, pepper, yeast flakes and a dash of lemon until you get a smooth sauce.

   puree

2. Cook spaghetti according to package instructions (note: pasta made from pulses always foams a lot when cooked)

3. Drain the spaghetti and toss it with the sauce in the still-hot pot. Garnish with arugula and seasonings.