Lowcarb Spaghetti with vegan Veggie-Carbonara
1 package soy spaghetti (or chickpea or lentil spaghetti)
2/3 cup almonds (90g)
2 cups of the water in which you cooked the veggies
Herbs: oregano, thyme, basil, rosemary, parsley
Cook your veggies in water, safe the cooking water for the sauce.
Blend almonds into a flour (you could also use almond butter instead of almonds). Add the other ingredients for the sauce and about one hand full of the cooked veggies themselves as well and blend again. Cook for a few minutes at medium temperature.
Cook the spaghetti and serve them with the sauce and the veggies.