Emmer Spaghetti

Ingredients

• 500 g Emmer spaghetti from Rapunzel (available in the health food store®)
• 1 tsp sea salt from Brecht (available in the health food store®)
• 1 bunch herbs (parsley and basil)
• 240 g canned cannellini beans from Rapunzel (drained weight; available in the health food store®)
• 1 tsp Bitter spice blend from Brecht (available in the health food store®)
• 40 ml olive oil Biophenolia from Dr. Budwig (available in the health food store®)
• 2 tbsp nutritional yeast flakes from Vitam (20 g, available in the health food store®)
• 1 tbsp organic lemon juice from Voelkel (available in the health food store®)
• Pepper from Brecht (available in the health food store®)

Instructions

1. 1.

   Cook Emmer spaghetti in a large pot of boiling salted water over medium heat according to package instructions for about 8 minutes.

2. 2.

   While the pasta cooks, wash herbs, shake dry and roughly chop. Drain beans in a sieve, rinse and let drain. Combine both in a tall bowl, add spice blend, olive oil, 1 tbsp nutritional yeast, lemon juice, salt and pepper, then blend with an immersion blender until smooth; add water if needed for a creamy consistency.

3. 3.

   Drain the spaghetti, let it drip, then toss with the herb pesto. Serve on four plates and sprinkle remaining nutritional yeast on top.