Delicious and Easy Vegan Spaghetti allo Scoglio Recipe
Learn how to make a delicious and easy vegan version of the classic spaghetti allo scoglio dish with this simple recipe. Perfect for those following a plant-based diet. Try it now!
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Cooking tools:
- Blender
- Pot
- Colander
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Wooden spoon
- Stove
- Mixing bowl
- Measuring spoon
- Tongs
- Serving platter
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
- as required Kombu Water
- 10g Kombu Seaweed
- 1.5l Water
- 150g Tomatoes, seeded and cut into strips
- 40ml extra-virgin olive oil
- 1 clove Garlic
- 20g Parsley, Chopped
- 1 Bunch Basil, roughly torn
- optional Chili Oil or Crushed Chili Flakes or Samphire, finely chopped
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