Ingridients:
- 100g Squash puree
- 100g coconut milk
- Salt
- 10g nutritional yeast
- 30g truffle breakings
- Black pepper
- ½ p/portion powdered ginger
- 200g chickpea spaghetti
- Fresh coriander
- Cook the spaghetti until it’s al dente and put it aside.
- Mash the squash puree with the coconut milk, yeast, salt, ginger and pepper to taste.
- Transfer everything to a pan and cook for a few minutes on a medium heat.
- Add the spaghetti, turn off the hob and mix for a few minutes.
- Plate up the dish and add the truffle breakings.
- To complete, sprinkle recently ground black pepper and fresh coriander.
