Linguine with lemon & cashew sauce

Linguine with lemon & cashew sauce

Total: 40 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 649 kcal
, Fat: 28 g
, Carbohydrate: 67 g
, Protein: 28 g

Pasta with a difference! There are thousands of different ways to prepare pasta and yes, sometimes you can't beat a bowl of spaghetti topped with a tomato sauce! But it's worth trying out new combinations every once in a while, such as this one. The linguine in a creamy cashew sauce, the garlic spinach (it's high time garlic was accepted as a flavouring), the oriental-spiced pine nuts, olives and, to top it all off, a poached egg... yum! Unusual it may be, but boy, does it taste good!


3 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g whole-grain pasta (e.g. Linguine)
salted water, boiling


2 organic lemons, use a little grated zest and all of the juice
1 ½ tbsp cashew cream
2 ½ tsp olive oil
1 tsp coconut palm sugar or maple syrup
½ tsp Himalayan salt
½ tsp pepper ground


2 tsp olive oil
2 garlic cloves, finely chopped
500 g leaf spinach
½ dl water
Himalayan salt to taste
pepper ground, to taste

Spiced pine nuts

4 tbsp pine nuts
1 ½ tsp maple syrup
1 tsp ground cumin
80 g pitted black olives, roughly chopped

Poached eggs

1 tbsp white wine vinegar
a little Himalayan salt
3 fresh eggs (organic)


a little cress
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How it's done

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Cook the pasta in the salted water until al dente, drain, rinse under cold water and return to the pan.


Thoroughly combine all the ingredients, add to the pasta and carefully mix.


Heat the oil in a large pan and fry the garlic until golden brown. Add the spinach and water, bring to the boil, reduce the heat, wilt the spinach, season. Add the spinach to the linguine.

Spiced pine nuts

Place the pine nuts in a frying pan with the maple syrup and cumin and toast over a medium heat until golden brown. Mix 3/4 into the pasta, along with 3/4 of the olives.

Poached eggs

In a large pan, bring plenty of water to boiling point and add the vinegar and salt. Using a whisk, draw a circular movement through the water, crack open the eggs and very carefully place them in the water, poach for 3 minutes (the yolk should still be soft), carefully remove with a large spoon and drain the excess liquid on a piece of kitchen paper.


Heat the linguine through again in the pan, plate up and top with the remaining pine nuts and olives. Place 1 poached egg on top of each serving and garnish with cress. Pierce the yolk so that it runs over the pasta.

Good to know
Tip: for the gluten-free version, use soybean pasta or another gluten-free pasta of your choice.
Tip: for the vegan version, omit the poached egg and drizzle with a little almond butter at the end, for the "extra creaminess".


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