Composition / ingredients
Cooking method
1. Peel the onion, cut finely, fry in vegetable oil for 3-5 minutes.
2. Wash the endive, remove the upper leaves, cut off the lower part, put it in a frying pan and fry for 1-2 minutes on each side.
3. Pour orange juice, maple syrup and soy sauce to the browned endive, season with black pepper and nutmeg. Cook under a closed lid for about 30 minutes.
4. Remove the lid, let the remaining liquid evaporate, cook until the endive is caramelized, periodically turn over. 
5.Put pumpkin puree in a saucepan, pour coconut milk and water, squeeze garlic through a press, add ground chili pepper and salt, send to the fire, bring to a boil.
6. Put the spaghetti in the boiling sauce, cook for about 8-9 minutes, depending on the type of pasta. Since the sauce is quite thick, we often mix it in the process.
We pour spaghetti and caramelized endive into portions, if desired, we add blue vegan cheese and roasted almonds, decorate with fresh basil.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Almonds nuts - 609 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Coconut milk - 230 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange juice - 36 kcal/100g
- Chili pepper - 40 kcal/100g
- Maple syrup - 241 kcal/100g
- Endive - 17 kcal/100g
- Spaghetti - 338 kcal/100g
- Nutmeg - 556 kcal/100g
