Spaghetti with vegan spinach sour cream

Ingredients for 3 servings:

• chili powder
• 100 ml soy milk (soy drink), 3% protein content min.
• 50 ml vegetable oil
• 1 tbsp lemon juice
• 2 pinch(s) guar gum
• salt and pepper
• 1 tsp pine nuts
• 500g spaghetti
• 1 m.-sized onion(s)
• 3 cloves garlic
• 4 tbsp olive oil
• 450 g leaf spinach, frozen
• 100 ml water
• nutmeg
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Vegan sour cream: Combine the soy drink with the oil, lemon juice, 2 teaspoons of guar gum, salt, and pepper in a tall bowl. Blend with a hand blender for 2 minutes until thickened, then chill for at least 1 hour. Toast the pine nuts in a hot pan without oil. Cook the spaghetti according to the package instructions. Finely dice the onion and sauté with the chopped garlic in hot olive oil until translucent. Add the thawed spinach, 100 ml of water, and simmer on medium heat for 5 minutes. Season with nutmeg, pepper, salt, paprika, and a little chili. Fold in the sour cream, simmer on low heat for another 5 minutes, and adjust the seasoning if desired. Sprinkle the sauce with the toasted nuts and serve with the spaghetti.