Sweet Potato and Parsnip Spaghetti with Spinach Ricotta
Ingredients
- sweet potato: 1 spiralised
- parsnip: 1 spiralised
- polenta: 1 t
- olive oil: 1 t
- salt: 1-2 t
- pepper: 2-3 t
- agave: 1 t
Preparation
Mix all the ingredients together and roast in a preheated oven at 200c till done
For spinach ricotta:
Spinach: 2 c
Cashews nut: 1/3rd c soaked in kettle boiled water for 30 minutes
Nutritional yeast: 1 t
Apple cider vinegar: 1tsp
Smoked salt: 2 tsp
Simply blend together and enjoy
