BY Ceres Organics
Ready in 30 minutes | Serves 4
1 box Red Lentil Spaghetti
1 cup frozen shelled edamame
2 orange kumara, spiralized or grated
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
1 large garlic clove, minced
½ teaspoon smoked paprika
½ cup Organic Maple Syrup
2 tablespoons Organic Vinegar, Brown Rice
2 tablespoons lemon juice
1 tablespoon Organic Cashew Butter
salt and pepper, to taste
¼ cup basil
handful of sprouts
¼ cup Organic RAW Whole Almonds (toasted and roughly chopped)
Cook your red lentil spaghetti according to package directions.
Bring a medium saucepan of water to a boil. Place the frozen edamame in the pot and blanch. Drain the edamame, rinse and set aside.
Spirlize your kumara and set aside.
To make the hot sauce, heat olive oil in a small saucepan over medium heat. Add the garlic and paprika and cook for about 30 seconds. Whisk in the remaining ingredients; bring to a boil and cook, whisking or stirring constantly for about 3 or 4 minutes, or until slightly thickened.
Let the sauce cool before using. It will keep in the fridge for a few days.
Add your red lentil spaghetti, edamame and kumara to a large bowl. Toss to coat with the hot sauce, half the basil, sprouts, and almonds. Add salt and pepper to taste. Garnish with remaining basil, sprouts, and almonds.