Alessandra Arce from Organikalee, vegan cook, teaches us how to prepare a vegan version of the classic green noodles. She takes note of this simple and delicious recipe.
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We hydrate our cashews with boiling water and set aside. We prepare a sauce with onion and garlic. We blanch (we pass through boiling water), the spinach and basil leaves. We transfer this to a blender along with the drained cashews, the sofrito, nutritional yeast, pecans, salt, pepper and water. We blend. We pour this mixture into the pan in which we make the stir-fry, adjust the salt. Add al dente pasta and a little pasta cooking water if necessary. We serve with a steak of seitan. Advantage.
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