Noodles with vegetable cashew sauce

Ingredients for 4 servings:

• 250 g meatball substitute (chicken variety), vegan
• 320 g spirals
• 2 tbsp cashew butter
• 200 ml soy cream (Soy Cream Cuisine)
• 370 g roasted bell peppers
• 100 g baby spinach
• e.g. sea salt
• 1 tsp pepper, mixed, ground
• 1 tsp coconut blossom sugar
• 1 onion(s)
• 1 garlic clove(s)
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Cook the noodles according to the instructions. Fry the chicken balls in olive oil. Slice the roasted bell peppers. Wash and drain the spinach. Peel and dice the onion and garlic. Fry the onion and garlic in olive oil for 3 minutes. Add the roasted bell pepper strips and cashew butter and fry for another 4 minutes. Gradually add the spinach and fry for another 5 minutes. Add salt, pepper, sugar, and soy cream. Simmer the sauce on low heat for 3 minutes. Season to taste and serve with noodles and meatball substitute.