This week I had a very delicious dinner. I made zucchini spaghetti with a vegan carbonara sauce. I told you before that I did that 30-day-vegan-challenge.
It’s just so yummy. *nomnom*
Recipe for 1 person:
100 g smoked tofu
zucchini (250 g)
50 g raw almond paste / cream / butter
120 ml water
1/2 red onion
3 tablespoons olive oil
2 teaspoons bear’s garlic (lovely alternative to garlic)
Wash the zucchini and prepare the zucchini spaghetti with the spaghetti maker. It’ so much fun, you will see. 🙂
Using a whisk, mix the almond paste with 120 ml of water. Season it with salt, pepper and the 2 teaspoons bear’s garlic.
Cut the smoked tofu into small cubes. Peel a 1/2 onion and cut it into fine cubes. Put 2 tablespoons of olive oil in a frying pan and sauté the smoked tofu about 3 minutes. Add the chopped onions and fry all together for 3 minutes.
After that add the almond paste mix. Let the carbonara simmer and thicken.
Mix the zucchini spaghetti gently with 1 tablespoons olive oil and a little salt. Mix gently into the hot sauce and cook everything about 3 minutes. Add some water if needed. Season everything with salt and pepper and serve it on a pasta plate.