Spaghetti a la Caesar


I love hybrids and I'm not just talking about the car. Although many people think it's a culinary cop out to make an existing recipe into something unexpected, I think as cooks it's the chance for our inner child to come out to play.

Who wouldn't love a cinnamon roll cupcake? Or lasagna meatballs? Not to mention sushi burritos, or jackfruit taco-esque temakis. It's just plain fun!

Although I´m all for creating new flavor profiles and recipes that have never been done before, almost everything we create in the kitchen comes from previous things we've made, eaten and loved. We take flavors that go together and make them into something new. This is why whenever we make my crazy Caesar salad with tofu croutons (recipe is in our online program!), Carlos would always say, this sauce would go great on spaghetti.



Spaghetti a la Caesar!

... and yes, of course it's all vegan. It takes creamy pasta to a whole other level AND it's choc-full of nutrition. Especially protein and calcium.

Lettuce would wilt as soon as it would come in contact with the hot pasta, and the flavor just didn't make the cut. This meant, that to add the greens of a Caesar salad I would have to go hearty:

Forget Hail Caesar! Hail kale!

I hope you love this recipe as much as we do! Enjoy the video, printable and recipe below!



Yield: 4 servings ⎮ Prep time: 20 minutes ⎮ Cook time: 15 minutes



4 servings of whole wheat spaghetti 

A drizzle of olive oil for the pan

2 cups curly kale, chopped into bite sized pieces (stems removed)

2 garlic cloves, minced


For the sauce:

3 garlic cloves

1/3 cup nutritional yeast

1/2cup ground almonds

1/2cup tahini

3 tablespoons soy sauce

1 lemon, juiced, plus a bit more to taste if needed

1/2cup non-dairy milk

3/4teaspoons salt

1/2 teaspoon pepper


For serving:

Almond “parm” (ground almonds mixed with sea salt)

Freshly ground pepper

Fresh parsley, finely chopped

A bit of lemon zest and/or chili flakes if desired


  1. To make the sauce, process the 3 garlic cloves, nutritional yeast and almonds in a food processor until grainy.
  2. Add the rest of the sauce ingredients and process until creamy.
  3. Bring a large pot of salted water to a boil, and cook your pasta according to package directions. Reserve 1/2- 1 cup of the pasta cooking water.
  4. In a pan, sauté the kale and minced garlic in a bit of olive oil until the kale is bright green. Be careful not to brown the garlic as it can get bitter.
  5. Drain the pasta and place it back in the pot or in a bowl. Add the sautéed kale and garlic and toss. Start adding some of the sauce, some of the pasta cooking water (you may not need all of it) and toss until all the pasta is coated.
  6. Serve topped with almond parm, freshly ground pepper, chopped parsley, and the chili flakes and/or lemon zest if using. Serve immediately and enjoy!

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