This traditional high carb and dairy ladened dish had a healthy revamp, and boy is it good! 🤤
The courgetti is coated in the most creamiest sauce from blended cashews and cauliflower, and the pop of chewy salty smokey bites of unami marinated sundried tomatoes mimics the bacon flavour.
This dish has everything going for it..healthy, low carb, damn right tasty and the perfect quick and easy weekday meal to rustle up. WINNING  🙌
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!
