Prep Time: 10 min| Cooking Time: 10 min| Total Time: 20 min| Servings: 2 | Difficulty: Easy
- 2 zucchinis
- 100 g raw cashew nuts or 6½ tbsp white almond butter (100 g)
- chopped fresh parsley
- 160 g smoked tofu cheese
- 1 onion or 2 spring onions
- 2 cloves of garlic
- 5 tbsp olive oil
- 1 lemon peel bio
- 1 tbsp lemon juice
- salt and pepper to taste
To make the sauce, soak the cashews for 2 hours. After soaking, blend them in a food processor or use white almond butter.
Mix cashew/almond butter and one cup (240 mL) water using a whisk.
Wash the parsley, shake dry, and finely chop the leaves.
Cut the smoked tofu into small cubes. Peel and finely chop both the onion and the garlic clove.
Heat 2 tablespoons olive oil in a skillet and fry the smoked tofu approximately 3 min.
Add the onion and garlic and cook for an additional three minutes.
Add the almond butter mixture, lemon peel, lemon juice, and parsley.
Season liberally with salt and pepper.
Allow the carbonara to come just to a boil and thicken.
Wash the zucchini and make spaghetti using a spiral vegetable cutter or a normal vegetable peeler.
Toss the zucchini spaghetti with 2 tablespoons olive oil and a little sea salt.
Serve in deep pasta dishes, drizzle some olive oil on top, and some fresh-ground pepper.
Bon apetit 😉