Vegan Spaghetti with Lemon Pepper Sauce, Sweet Corn and Coriander

Yields1 Serving
For the Pasta
 1 250 g Bio XXI Andean Spaghett
 3 tbsp Extra Virgin Olive Oil (we use Morgenster)
 1 tsp Salt
 Juice from ½ squeezed lemon
For the Sauce
 ½ Large White Onion - Finely Chopped
 2 Garlic Cloves - Finely Chopped
 100 g Coriander – Finely Chopped
 2 tbsp Extra Virgin Olive Oil
 4 tbsp Canola Oil
 1 tbsp Flour
 500 ml Unsweetended Almond or Soy Milk
 1 tbsp Oryx Pepper
 1 tsp Oryx Salt
 Juice from ½ squeezed lemon
 Zest of one lemon
 1 Tin of Sweet Corn – Drained and Rinsed
Garnish
 50 g Chopped Coriander
1

Cook the Bio XXI spaghetti according to the instructions on the packet. Once cooked, cool it down with cold water in a colander and mix in 3 tablespoons of olive oil, 1 tsp of salt and juice from a ½ lemon.

2

Gently sauté the finely chopped onions, coriander and garlic in 2 tbsp of olive oil and set aside.

3

Make a roux with the canola oil and flour and slowly add the soya milk to make a béchamel sauce. Squeeze in juice from a ½ lemon. Add 1 tsp of salt, 1 tbsp of black pepper, the sautéed onion, garlic and coriander, the lemon zest and mix. Cook gently for about 5 minutes and set aside.

4

Warm the spaghetti in the microwave (mixing so it doesn’t clump) and also warm the sweet corn in the microwave.

5

Combine the spaghetti, sweetcorn and sauce, garnish with the roughly chopped coriander and serve.

6

Bon Appetite 😊

Chef's Tip
7

if you don’t want to use the tined sweetcorn – you can substitute with frozen peas or sautéed mushrooms or quite honestly any vegetables you have on hand. Just remember for example if you were to use butternut – you need first cook your butternut – we would suggest roasting the butternut first and don’t forget to season your roast butternut.

Check out more cool recipes from Sense of Taste Chef School on:

www.senseoftastechefschool.com
www.chefpeterayub.com

Ingredients

For the Pasta
 1 250 g Bio XXI Andean Spaghett
 3 tbsp Extra Virgin Olive Oil (we use Morgenster)
 1 tsp Salt
 Juice from ½ squeezed lemon
For the Sauce
 ½ Large White Onion - Finely Chopped
 2 Garlic Cloves - Finely Chopped
 100 g Coriander – Finely Chopped
 2 tbsp Extra Virgin Olive Oil
 4 tbsp Canola Oil
 1 tbsp Flour
 500 ml Unsweetended Almond or Soy Milk
 1 tbsp Oryx Pepper
 1 tsp Oryx Salt
 Juice from ½ squeezed lemon
 Zest of one lemon
 1 Tin of Sweet Corn – Drained and Rinsed
Garnish
 50 g Chopped Coriander

Directions

1

Cook the Bio XXI spaghetti according to the instructions on the packet. Once cooked, cool it down with cold water in a colander and mix in 3 tablespoons of olive oil, 1 tsp of salt and juice from a ½ lemon.

2

Gently sauté the finely chopped onions, coriander and garlic in 2 tbsp of olive oil and set aside.

3

Make a roux with the canola oil and flour and slowly add the soya milk to make a béchamel sauce. Squeeze in juice from a ½ lemon. Add 1 tsp of salt, 1 tbsp of black pepper, the sautéed onion, garlic and coriander, the lemon zest and mix. Cook gently for about 5 minutes and set aside.

4

Warm the spaghetti in the microwave (mixing so it doesn’t clump) and also warm the sweet corn in the microwave.

5

Combine the spaghetti, sweetcorn and sauce, garnish with the roughly chopped coriander and serve.

6

Bon Appetite 😊

Chef's Tip
7

if you don’t want to use the tined sweetcorn – you can substitute with frozen peas or sautéed mushrooms or quite honestly any vegetables you have on hand. Just remember for example if you were to use butternut – you need first cook your butternut – we would suggest roasting the butternut first and don’t forget to season your roast butternut.

Check out more cool recipes from Sense of Taste Chef School on:

www.senseoftastechefschool.com
www.chefpeterayub.com

Vegan Spaghetti with Lemon Pepper Sauce, Sweet Corn and Coriander
This entry was posted in . Bookmark the permalink.

Leave a Reply

Your email address will not be published.