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Creamy Hazelnut Spaghetti with Roasted Veg

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.
Course Main Course, Main Dish
Cuisine American, Italian, soy-free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 319kcal

Ingredients

  • 1 cup cherry tomatoes
  • 1/4 cup neutral oil (grapeseed or avocado oil) more or less
  • 1 cup cremini mushrooms chopped
  • 2 cups kale tightly packed
  • 1 tbsp balsamic vinegar
  • 17.6 oz whole wheat spaghetti noodles 500g
  • 1/8 tsp sea salt
  • 1/8 tsp pepper

Hazelnut Cream Sauce

  • 3/4 cup hazelnuts soaked overnight
  • 1 1/2 cups water reserved from pasta water
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 lemon juiced
  • 3/4 tsp sea salt
  • 1/4 tsp pepper

Instructions

  • 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.
     

Notes

Nutrition information is a rough estimate. 

Nutrition

Calories: 319kcal | Carbohydrates: 15g | Protein: 8g | Fat: 28g | Saturated Fat: 2g | Sodium: 460mg | Potassium: 584mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3529IU | Vitamin C: 65mg | Calcium: 98mg | Iron: 2mg