Where are the pasta fans among you?
And where are those who are looking for a healthy and plant-based carbonara version that is at least as intense and creamy as the original?
Today a dream comes true for you!
I need white sauces very often. For gratins, as a topping for soups, as a base of vegetable side dishes and for other purposes. I usually make them with different types of flours, nuts, seeds or plant milk. There are countless ways to create tasty white sauces without using dairy products. A particularly creamy consistency can be achieved when steamed cauliflower is mashed. Cauliflower and a few cashews are the main ingredients for the dreamlike vegan carbonara I show you today. As the meat is replaced with zucchini, there are even more yummy vegetables in this sauce.
When you feel the desire for a simple, quickly prepared and healthy pasta meal the next time, I recommend you to try this delicious zucchini cauliflower carbonara.
First, cut the zucchini into small pieces.
Put them in a large frying pan.
Fry them with enough salt and oil.
Now you can also cut the cauliflower.
Steam it with a little water and salt in a pan that you cover with a lid. Alternatively, you can also damp it.
Puree the steamed cauliflower with 250 ml of water, the cashews and a clove of garlic.
Briefly cook the resulting sauce. Take it off the heat and puree again. As the nuts were softened by cooking, you can now make it even smoother. Add the white wine vinegar. Then you have to spice it up with nutmeg, pepper and probably a bit more salt. I recommend to add a tbsp of lemon juice if you want an intense sauce. However, if you rather prefer mild carbonara sauces, you can omit this.
At the end, you add the white sauce to the fried zucchini.
Serve the zucchini cauliflower carbonara with wholegrain spaghetti or whatever kind of pasta you like.
ZUCCHINI CAULIFLOWER CARBONARA
plant-based (vegan), lactose-free, soy-free, gluten-free
4 servings
Preparation time:
Level of difficulty: easy
Ingredients:
- 1 zucchini
- 200 g/7 oz cauliflower
- 1 clove of garlic
- 50 g/1.8 oz cashews
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp lemon juice (optional)
Directions:
Cut the zucchini into small pieces and fry them in a large frying pan with a pinch of salt and olive oil. Then you have to cut the cauliflower and cook it with a little salt in a covered pan. In a high vessel, puree the garlic and the cashews with 250 ml of water. Briefly cook the resulting sauce before pureeing it again. Add some nutmeg, some pepper, white wine vinegar and optionally lemon juice and more salt. At the end, mix the white sauce with the zucchini and serve it with pasta.
This sauce is so wonderfully creamy . Almost unbelievable that there are no dairy products in there…
Here you can get the recipe as a PDF for free:
How do you like the recipe? Did you try it?
Kind regards,
Lisa
P.S. We would be glad if you share the recipe on social media in case you like it.
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