Delicious and Allergen-Free Spaghetti allo Scoglio Recipe
Learn how to make a delicious and allergen-free version of the classic spaghetti allo scoglio dish with this simple recipe that is gluten-free, lactose-free, halal, kosher, and vegan. Perfect for...
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Ingredients
- 320g (11,3 oz) Barilla® Spaghetti No. 5
- 150g Cashew Nuts, soaked and drained
- 2 sheets Nori Algae, powder
- 120ml Vegan Non Alcoholic White Wine
- 20g Capers
- 15g Dry Raisins
- 20g Pine Nuts
- 250g Tomato Pulp
- 15g Mustard Cream
- Kombu Water – as required
- 10g Kombu Seaweed
- 1.5l Water
- 150g Tomatoes, seeded and cut into strips
- 40ml extra-virgin olive oil
- 1 clove garlic
- 1 Bunch Basil, roughly torn
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