Spaghetti with Lemon Cream Sauce and Roasted Tomatoes
Ingredients
- 300g spaghetti
- Cherry tomatoes
- 3 tbsp vegan butter
- 3 tbsp flour
- 300ml oat milk
- Approximately 100ml oat milk
- Juice of 1/2 lemon
- Lemon zest
- Pinch of nutmeg
- 1 tsp vegetable broth powder
- Salt and pepper to taste
Preparation
Cook spaghetti according to package instructions
Roast cherry tomatoes in a preheated oven at 200°C until blistered and softened, about 15-20 minutes
Melt the butter in a saucepan over medium heat
Once melted, add the flour and whisk everything together until smooth
Add 300ml oat milk while whisking
Then, add lemon juice, vegetable broth powder, a pinch of nutmeg and some lemon zest to the sauce
Increase the heat to high and bring the sauce to a boil, whisking occasionally
Once the sauce is boiling, turn down the heat to low and add more oat milk (ca 100ml) if the consistency is too thick
Season with salt and pepper, add more lemon juice if needed
Combine the sauce with the cooked spaghetti and roasted cherry tomatoes, then serve
