Spaghetti with vegetables and mushrooms with "cheese"


  • 150 g cooked spaghetti
  • 50 g chopped broccoli
  • 6 mushrooms cut into strips
  • 5 medium mushrooms cut into slices
  • 3 eggplant slices cut into small squares
  • 3 sliced zucchini cut into small squares
  • 3 chopped green asparagus
  • Homemade vegan blue cheese * al taste
  • 1 clove chopped garlic
  • 2 tablespoons olive oil
  • Pepper freshly ground black to taste
  • Salt to taste
  • Mint leaves to taste
  • for vegan blue cheese:
  • 50 g of m nuts raw academy
  • 50 g raw cashew nuts (Indian walnuts)
  • 200 ml oatmeal (or soy)
  • Half lemon juice
  • 1/2 glass of water
  • Salt
  • < li itemprop = "ingredients"> 6 tablespoons filled with brewer’s yeast in flakes


Sauté the vegetables, mushrooms and mushrooms in a pan with the oil for approximately 8 minutes, over medium-high heat.

Add the vegan cheese, the salt, mint and pepper and mix well for about 40 seconds.

Add the previously cooked and well-drained pasta, stir for a couple of minutes to integrate the flavors and serve.

For the vegan cheese:

Crush the cashews with the walnuts and the brewer’s yeast.

When is all ground/crushed, add the water and the lemon juice and beat again to obtain a homogeneous mixture.

Heat the oatmeal cream in a saucepan over the heat and add the previous mixture.

Let it boil for 1-2 minutes, stirring frequently so that the mixture reduces a little and thickens.

If you prefer a lighter texture, “sauce” type, add more cream and cook the mixture for less time .

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