INGREDIENTS:
- half a packet of Mill & Folks TWINS High-protein Millet pasta
- 100 g of cashews
- freshly squeezed lemon juice
- 100 g of sugar-free coconut yoghurt
- 2 tablespoons of gluten-free brewer's yeast flakes
- 1 clove of garlic
- Himalayan salt, ground black pepper, nutmeg
PREPARATION:
Before cooking, soak the cashews in hot water for a few hours. Cook the pasta according to the instructions on the package, then rinse with cold running water. For the sauce, rinse the cashews as well and use a knife chopper to make them creamy, then add the rest of the ingredients and blend them until they are smooth. Mix the cream with the cooked pasta and serve it according to taste!
