Wholewheat Spaghetti with Avocado Sauce and Vegan Parmesan

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Description

Vegan ‘Parmesan’
100 g blanched almonds
100 g cashew nuts
1 Tbsp savoury yeast flakes (vegetarian)
1 tsp fine sea salt
1 tsp garlic powder
Spaghetti
1200 g water
1 tsp fine sea salt
350 g dried wholewheat spaghetti
20 g fresh basil
2 garlic cloves
320 g ripe avocados, cut in pieces
2 limes, juice only (30 g)
30 g olive oil
150 g yellow cherry tomatoes, quartered
100 g tinned sweetcorn, drained

Nutrition Facts

per 1 serving
Amount Per Serving
Calories 2184 kJ / 522 kcal
% Daily Value*
Protein 16g
Carbohydrates 71g
Fat 18g

Additional information

DEALS

BALANCED, GAIN, LEAN

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