Gluten-free Spagetti

Ingredients:
1/2 packet of corn spagetti
300 g broccoli
300 g cauliflower
100 g beetroot
250 g tofu
1 lemon
1 carrot
40 g peeled raw sunflower
50-60 g dried tomatoes
50 g dried peppers
Organic apple cider vinegar
Himalayan salt
2-3 leaves parsley

Spices:
fenugreek
turmeric
asafetida
coriander
cumin
fresh or dried dill

For the sauces

Red sauce:
50-60 g dried tomatoes
50 g dried peppers
1 carrot
1-2 tablespoons of organic apple cider vinegar
30-40 g peeled raw sunflower
200-300 ml. From the broth of vegetables
Fenugreek, cumin and Himalayan salt to taste
Put all ingredients in a blender and whip until a homogeneous mixture. Your sauce is ready.

White sauce:
300 g steamed cauliflower
150 g tofu
juice from ½ lemon
coriander, dry or fresh dill
Put all ingredients in a blender and whip until a homogeneous mixture.
Your sauce is ready.

Preparation of spaghetti:
In a cooker stew on steam red beets, broccoli and cauliflower. Save the broth for sauce.
In another cooker boil in slightly salted water the spaghetti for 10 minutes (or according to the indication on the packaging), drain them. While pasta is still hot, add the fenugreek, asafetida and salt.
Cut broccoli and beets and add them while they are hot. Stir very gently, so as not to break the spaghetti. Grate the remaining tofu, sprinkle the pasta with it and garnish with parsley. Serve warm.
 

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