Delicious and Easy Vegan Spaghetti allo Scoglio Recipe | Barilla
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barilla.com.
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
- to taste Salt and Pepper
- optional Chili Oil or Crushed Chili Flakes or Samphire, finely chopped
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