Ingredients for 2 to 4 servings:
- 600 g coarsely chopped potatoes
- 480 g cauliflower florets
- 360g gluten and corn free spaghetti, e.g Rice spaghetti
- 2 tbsp Onion powder
- 2 Tea spoons Garlic powder
- 1/2 tsp Paprika powder
- 1/2 tsp grated organic lemon peel
- 2 tbsp freshly squeezed lemon juice
- 1/4 to 1/2 tsp sea-salt (optional)
- 125 g fresh or young frozen peas
- 8 to 10 chopped, savory ones Eggplant strips
- 3 tbsp chopped parsley
Preparation:
Steam the potatoes in a pot with a steamer for 10 minutes, then add the cauliflower florets and cook for another 8 to 10 minutes.
Meanwhile, cook the pasta according to the package instructions. Then drain the cooking water and put the pasta back in the pot.
Place the peas separately in a pot fitted with a steamer and steam for 3 to 5 minutes, until bright green and tender.
Place the potatoes and cauliflower in a food processor and puree with onion powder, garlic powder, paprika powder, lemon zest, lemon juice and optional sea salt into a smooth sauce.
Pour the sauce over the noodles and mix well. Then add peas, eggplant and parsley and mix everything evenly.
Bon appetit!
Source: Heal your brain, The practical program
Photos: Maarja Urb
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