This hazelnut cream spaghetti is warm and comforting, creamy and gourmet. Combined with roasted mushrooms, kale and tomatoes. Enjoy it after a hard days work, and make for your loved ones as a recipe to impress.
Preheat oven to 200C/400F. Paint cherry tomatoes with 1 tbspoil and place in oven to roast for 20 minutes, or until bright and bursted.
In a separate pan, add mushrooms and toss with 2 tbsp oiland balsamic vinegar. Cook in oven for 30 minutes.
In a large pot bring water to a boil. Cook spaghetti untiljust al-dente. Strain spaghetti reserving the pasta water for the hazelnutcream sauce, and toss spaghetti back into pot. Drizzle with a splash ofreserved water and cover with lid to stop from drying out.
In a blender prepare your hazelnut cream sauce: add soakedhazelnuts, 1 1/2 cups reserved pasta water, garlic cloves, nutritional yeast,the juice of one lemon, and pinch sea salt and pepper. Blend until smooth and creamy.Pour sauce sauce over spaghetti. Add more reserved pasta water to thin sauce ifdesired. Then stir in your mushrooms and kale, and cherry tomatoes.