- 2
Ingredients
- 6 1/2 tablespoons white almond butter (100 g)
- 1/2 bunch parsley
- 5.5 ounces smoked tofu (160 g)
- 1 onion (120 g after onion is peeled)
- 1 garlic clove
- Approx. 5 tablespoons olive oil
- Grated peel of 1/2 organic lemon
- 1 teaspoon lemon juice
- Iodized sea salt
- Freshly ground black pepper
- 5 medium-size zucchini (approx. 1 kg)
Preparation
Step 1
Mix almond butter and one cup (240 mL) water using a whisk.
Wash the parsley, shake dry, and finely chop the leaves.
Cut the smoked tofu into small cubes. Peel and finely chop both the onion and the garlic clove.
Heat 2 tablespoons olive oil in a skillet and fry the smoked tofu approximately three minutes.
Add the onion and garlic and cook for an additional three minutes.
Add the almond butter mixture, lemon peel, lemon juice, and parsley.
Season liberally with salt and pepper.
Allow the carbonara to come just to a boil and thicken.
Wash the zucchini and make spaghetti using a spiral vegetable cutter.
Toss the zucchini spaghetti with 2 tablespoons olive oil and a little sea salt.
Fold into the hot sauce and heat for 1 minute.
Serve in deep pasta dishes, drizzle some olive oil on top, and some fresh-ground pepper.