Again I have to start off saying I don’t measure but I will try my best to explain what I did. I had tried a vegan recipe for roasted garlic cashew butter, from hot for food.

I had a lot left over so I came up with this recipe I wanted to keep it as vegan as possible and as most spaghetti-style pasta is I chose to use that pasta.

Just to give you a quick break down on the roasted garlic cashew butter, overnight soak 100g plain cashews, or until they are soft. Roast a large head of garlic, I only had small heads so I roasted two. Once your garlic had cooled down a bit in a blender add 50ml of water, 1 tbsp coconut oil and 1/4 tsp salt. (I also added some pepper)

 Depending on your blender, it may take a good 5 minutes to get to really smooth. Once that’s done leave it in the fridge for a while so it thickens. then you can roast 1 large sweet potato.

Now its time to make the sauce, in a pot add the sweet potato and a little almond milk. Work that in to a mash then add 1 tbsp of roasted garlic cashew butter at a time.

Just keep mixing until you have a pale orange medium thick sauce. This is my confession… I wanted to keep this vegan but in the end, when it came to plating it up I may have added some chicken. I know, I know I said vegan and you can still keep it that way.

  For my finale touch I top off the cooked spaghetti with the sauce, spinach, chicken, some left over roasted garlic and voilà. This was a really tasty dish so I do hope you try it, any questions you can comment or find me on my socials.

Roxie xx
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