CREAMY COURGETTI CARBONARA
Servings: 2
Ingredients
Sauce
- 4 courgettes, spiralled
- 1.5 cups 350ml almond milk
- 1.5 cups 140g cauliflower, chopped into small florets
- ½ cup cashews, chopped
- 1.5 tbsp white miso
- 2.5 tbsp coconut oil
- Nutmeg
- ½ tsp lemon juice
- ½ tsp Dijon mustard
- Himalayan salt and pepper to taste
‘Bacon’
- ½ cup chopped sundried tomatoes
- 2 tsp tamari
- 1 tsp liquid smoke
- ¼ tsp smoked paprika
- 1/2 tsp maple syrup
Toppings
- Pimp my salad parmesan substitute, or vegan parmesan
- Chopped parsley
Instructions
- First crack on with the bacon. Press the tomatoes between paper towels to get rid of as much oil as you can. Mix all ingredients together in a bowl and leave to marinade while you get on with the rest.
- Bung the almond milk, miso, nutmeg and coconut oil into a small/medium saucepan and bring to a simmer. Add in the cauli and cashews, simmer away for 10 mins or until the cauli is completely soft and mushy. Pour into a blender and blitz till smooth.
- Put the sauce back into the saucepan on a low heat, adding more almond milk to thin it down to a nice thick but pourable consistency.
- Pour the sauce into a jug, tip the courgetti into the saucepan and add enough sauce till its all nice and coated- i always add extra, you cant have too much sauce!. Tip into bowls and sprinkle on the bacon and toppings.
- Buon appetito!
Notes
If you don't have a spiraliser, no worries! just use the side of a peeler to peel thin strips.
If you have any sauce left- freeze it in freezer friendly tubs or bags for your next craving!