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recipe card - sumac noodles in black bowl on marble counter

creamy sumac spaghetti w/spiralised carrots &parsnips

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 542 kcal

Equipment

  • high-speed blender or food processor

Ingredients
 
 

Sauce

  • 100 grams sunflower seeds
  • 7 grams garlic minced
  • 15 ml lemon juice ½ lemon yields
  • 5 grams sumac
  • 240 ml non-dairy milk
  • salt and pepper to taste

Pasta

  • 15 ml extra-virgin olive oil
  • 500 grams carrots spiralised
  • 500 grams parsnips spiralised
  • 5 grams sumac
  • 200 grams spaghetti of choice
  • 4 grams garlic minced
  • salt and pepper to taste

Instructions
 

  • Preheat to the oven to (190°C) 375°F and prepare a roasting pan with parchment paper.
  • Soak sunflower seeds in boiling water for 15-20 minutes.
  • Place a large of water on the stove and bring to a boil.
  • Place spiralised parsnips and carrots in roasting pan and drizzle with extra virgin olive oil and sprinkle with salt, pepper and sumac – toss to distribute evenly. Roast for 10 -15 minutes until tender and slightly browned.
  • Add in spaghetti to the water and cook according to instructions, approximately 10 minutes and before straining make sure to save some of the pasta water.
  • Combine the soaked sunflower seeds and rest of the sauce in high speed blender.
  • Add the kale to a pan and cook for a minute or two until the kale starts wilting. Add the roasted root vegetables to the pan.
  • Blend soaked and drained sunflower seeds, lemon juice, garlic and non-dairy milk until very smooth and creamy. Add to pan and toss. Add a splash of water as needed to thin and coat the spirals. Serve with a sprinkle of sumac and paprika
  • Season with salt and pepper as needed.

Nutrition

Calories: 542kcalCarbohydrates: 80gProtein: 16gFat: 19gSaturated Fat: 2gSodium: 135mgPotassium: 1226mgFiber: 14gSugar: 16gVitamin A: 21118IUVitamin C: 36mgCalcium: 203mgIron: 3mg
Keyword carrots, parsnips, sumac, sunflower seeds
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