Recipe

Buckwheat Spaghetti With Almond Sauce Recipe


Buckwheat Spaghetti With Almond Sauce Recipe
in the 'the wholefood cookbook' by pamela westland

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Ingredients
  • 350g buckwheat spaghetti
  • salt
  • 25g butter
  • 2 tbsp chopped fresh parsley
  • sauce:
  • 100g ground almonds
  • 175g cottage cheese, sieved
  • 50g grated parmesan cheese
  • 300ml plain unsweetened yogurt
  • 2 tbsp olive oil
  • pinch of grated nutmeg and ground cinnamon
  • freshly ground black pepper
  • 8 tbsp blanched almonds, toasted
  • 1 tbsp chopped fresh parsley, to garnish

Directions
  1. cook spaghetti in boiling salted water for about 12 min, until tender. drain, refresh in hot water, and drain again. return spaghetti to pan, cover and keep hot.
  2. mix all sauce ingredients together except toasted almonds. season with salt and pepper.
  3. turn spaghetti into a heated serving dish. stir in toasted almonds into sauce, pour over spaghetti and toss well. garnish. serve asap

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Comments


I'm gonna have to try this one. Buckwheat is so good for you and the rest of the ingredients so very good too.


Sounds very interesting and different. Thanks so much - I'll give it a try. :) Vickie


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