Spaghetti with Vegetable, Cashew and Peanut Cream Sauce

5 from 6 votes
Prep Time 30 minutes
Cook Time 18 minutes
Rest Time 10 hours
Total Time 10 hours 48 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 72 kcal


  • 150 g Cashew and peanut mix (with honey & salt)
  • 200 ml Vegetable broth
  • 1 medium sized Red pepper
  • 1 medium sized Zucchini fresh
  • 1 small Fresh shallot
  • 1 tbsp Rapeseed oil
  • 200 g Spelled spaghetti
  • Salt and pepper
  • 1 tbsp Finely chopped parsley
  • 1 tbsp Parmesan cheese


  • Soak the cashew-peanut mix overnight (about 10 hours or 600 min.) In the broth. The next day, finely puree the cashew-peanut mix in the broth with the blender. Season with salt and pepper.
  • Clean the bell pepper, cut in half, remove the seeds and cut the bell pepper into pieces about 1cm in size. Wash and clean the zucchini, cut in half lengthways or, depending on size, quarter and thinly slice. Peel off the shallot, cut in half and cut into strips Heat in a pan and simmer the vegetables in it for about 8-10 minutes. Season with salt and pepper.
  • Cook the spelled spaghetti in plenty of boiling salted water according to the instructions on the package, drain, drain and mix with the vegetables. Fold in the cashew peanut puree and mix everything together well. Arrange the spaghetti with vegetables and cashew peanut sauce on plates and serve sprinkled with parsley. If you like, you can sprinkle some Parmesan on top.


Serving: 100gCalories: 72kcalCarbohydrates: 2.1gProtein: 2.5gFat: 5.9g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Wild Garlic Mayonnaise

Asparagus Cream Soup