Raw zucchini pasta carbonara topped with Kinda Bacon. Grab yourselves some Kinda Bacon & give this recipe a go! Check out Vegie Projects website for more delicious vegan/veggie recipes.
The below recipe & photography is directly sourced from Vegie Projects website.
Raw zucchini pasta carbonara
I’ve recently discovered this awesome product/vegan bacon substitute called Kinda Bacon. It is made from coconuts and tastes so good. It’s smoky, salty and crispy. It’s great on it’s own as a snack and also works really well when added to any meal.
I haven’t made a raw recipe in a long time and when I tried Kinda Bacon the first dish that came into my mind was pasta carbonara!
I made my zucchini pasta using a julienne peeler (or you could use a normal vegetable peeler instead and make a fettuccine style pasta) and added to it a creamy cashew nut based sauce with little bits of coconut bacon and some sliced mushrooms. It was so rich and delicious!
This is such an easy recipe to make and it is best eaten straight away as I don’t think it would stay fresh for long.
Ingredients
- 2 zucchinis
- 3/4 cup raw cashew nuts
- 1/2 cup water
- 1 tablespoon nutritional yeast
- 1/2 garlic clove minced
- 1/2 teaspoon dijon mustard
- salt and pepper to taste
- 1/4 cup Kinda Bacon
- 5 button mushrooms thinly sliced
- 1 spring onion thinly sliced
- chopped fresh parsley to serve
- Prep time: 10 min
- Servings: 1
- Difficulty: easy
Directions
Make your zucchini pasta using a julienne peeler or normal vegetable peeler. Place pasta on a strainer and set aside (the zucchinis may release some moisture).
To make the sauce if you're not using a high speed blender (such as a Vitamix) it's best if you soak the cashews for a few hours, otherwise you don't need to worry. Place the cashews, water, nutritional yeast, garlic, mustard, a pinch of salt and pepper in a blender and blend until it's a smooth sauce. Combine sauce with the remaining ingredients and add to zucchini pasta.
Serve with some chopped fresh parsley and extra Kinda Bacon on top.
Make your zucchini pasta using a julienne peeler or normal vegetable peeler. Place pasta on a strainer and set aside (the zucchinis may release some moisture).
To make the sauce if you're not using a high speed blender (such as a Vitamix) it's best if you soak the cashews for a few hours, otherwise you don't need to worry. Place the cashews, water, nutritional yeast, garlic, mustard, a pinch of salt and pepper in a blender and blend until it's a smooth sauce. Combine sauce with the remaining ingredients and add to zucchini pasta.
Serve with some chopped fresh parsley and extra Kinda Bacon on top.
