A gluten-free, vegan and paleo version of a classic Italian comfort food!
I hope you’re making the most of the Spring weather whenever the Earth decides to bless us with it 😉
I always feel this time of year calls for lighter versions of the dishes we get used to eating in the winter. Often the higher temperatures mean we can feel heavy and sluggish afterwards, which is why I’ve been experimenting a lot lately with my beloved spirilizer!
My personal training clients and bootcampers have found owning one an absolute God-send, especially when time is short and a dinner/lunch needs to be thrown together quickly. Many of them would often turn to pasta as an ’emergency’ dinner as there was ‘nothing else’.
Fortunately this version of carbonara takes little to no time at all and does not actually require pasta. I’ve been working on perfecting the creaminess of the sauce and now I believe I’ve cracked it, it is now my honour to share it with you 🙂
Zucchini Mushroom Carbonara
Totally gluten-free, vegan and semi-raw pasta alternative
- 2 organic courgettes/zucchini (pealed and sprilized)
- 1 tsp organic coconut oil ((if your pan is not non-stick))
- 1 handful organic mushrooms (chopped)
- 1 cup organic pinenuts
- 2 cloves garlic
- 2 tbspns lemon juice
- 2 tbspns organic tamari
- 1/2 cup filtered water (use less if you want the sauce thicker)
- 2 tbspns chopped parsley
- black pepper to taste
- 1 handful organic rocket
Heat a pan over medium heat (add the coconut oil if yours is not non-stick
Add the mushrooms and saute until soft
Blend the pine nuts, garlic, tamari, lemon juice and water in a high speed blender until they become smooth and creamy sauce
Transfer the sauce to a separate pan and add the spiralized courgette. Mix well to coat evenly
Add the mushrooms and parsley to the courgette
Transfer to a bowl and season to taste with black pepper. Top with the rocket