vegan carbonara with zucchini cream sauce | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/06/30/vegan-carbonara-with-zucchini-cream-sauce/

My new favorite thing to blend into cream sauce is cooked zucchini! It’s so magical and undetectable in a sauce. I used it as the base for this vegan carbonara recipe. It’s great because now you’ve got your sub for tofu and cashews!

The newsletter subbies would already know about my obsession with the zuke as I sent out a creamy spinach dip recipe a couple of weeks ago made with it. It was delicious! You’re not signed up for the newsletter?! HELLO! From time to time I will send out exclusive recipes only to newsletter members so get on it and sign up here.

This dish all played out in a little game I call RECIPE?! so watch it unfold in the video below or keep scrolling for the written recipe.

If you’re looking to add in a homemade bacon bit recipe, try my recipe for tofu bacon crumbles!

vegan carbonara with zucchini cream sauce

Ingredients

225 g spaghetti1 tbsp olive oil2 small zucchini, peeled and roughly chopped1/2 tsp sea salt5 garlic cloves1/2 C finely chopped or crumbled smokey vegan meat substitute (vegan ham, smoked tofu, my tofu bacon bits, or vegan sausage)2 tbsp nutritional yeast3 tbsp pickle brine1/3 C unsweetened nondairy milk1 tsp ground black pepper3/4 tsp kala namak/black salt1/2 C shredded vegan parmesan

Instructions

Bring a large pot of salted water to a boil and cook spaghetti to al dente. Drain but do not rinse.Ensure all the green skin is peeled from the zucchini to ensure you have a white coloured sauce. Sauté zucchini and garlic cloves in a pan with 1 teaspoon of olive oil for about 8 to 10 minutes until soft and cooked through. Add cooked zucchini to a high powered blender with 1 tablespoon of olive oil, nutritional yeast, pickle brine, nondairy milk, and ground black pepper. Blend until very smooth and creamy.In the same pan, brown up your vegan meat substitute over medium heat. Once crispy and golden brown, reduce the heat to low, add the spaghetti and all the sauce and toss to combine well. Ensure it’s heated through to your liking before adding kala namak, as you don’t want to heat this up much. Add kala namak and more ground black pepper to taste if you like, just toss until combined and then turn off the heat.Serve immediately and add vegan parmesan on top and more ground black pepper if desired.

The post vegan carbonara with zucchini cream sauce appeared first on hot for food by Lauren Toyota.

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