Vegan creamy Carbonara with mushrooms, and a mix of Zoodles (spiralled Zucchini/courgette) and Organic Edamame & Mung Bean Pasta
I love this pasta as it's made from just Organic Green Mung Beans and water, and has 24 grams of protein and 11 grams of fibre per serving. Crazy right!
The 'eggy' cheese cause is lower in calories too, as it uses cauliflower as the creamy base, with Kala Namak Salt otherwise known as black salt, even though it's actually pink in colour. Don't get this confused with Pink Himalayan salt as they are totally different. The sulfur compounds give kala namak its slight savoury taste as well as a highly distinctive smell. So it does a fantastic job of giving a savoury egg flavour to any dish it is added to. But with the bonus of being cruelty free! I buy mine from iHerb, as I can't find it in Australia.
Even my husband tried this pasta and agreed it was like the real thing. So if you are missing pasta for various reasons, you need to give this one a try. So realistic in texture, and very low in carbs. That means more carbs for something else!
I always make up a batch of the sauce, and freeze the rest in portions to add to other dishes in future. Just thaw it out as needed and it's ready for another quick and tasty meal.
Let me know if you give it a try
1 large zucchini spiralized
50g Edamame & Mung Bean pasta (or pasta of choice) cook as directed.
1 cup chopped mushrooms
(Makes 4 serves of approx 2 heaped Tbsp each - I portion out and freeze for later)
1/4 cauliflower chopped or approx 2 & 1/2 cups frozen cauliflower steamed until very soft
1/4 cup almond meal (or almonds ground)
1/2 tsp kala namak salt
1 clove garlic or tsp crushed garlic
1 Tbsp extra virgin Olive oil
1 Tbsp nutritional yeast (or to taste)
Blend all ingredients until smooth
Add unsweetened plantbased milk to thin out if required
Sauté zucchini and mushrooms in a little coconut oil for a few minutes. Add in cooked pasta and creamy sauce and stir until warmed