Raw Courgetti Carbonara

Courgetti Carbonara

No pasta, no dairy but tastes just like tagliatelle with a creamy mushroom sauce…how’s that possible?! It’s amazing what you can create with natural ingredients. I created this beauty with my group at a raw food class when we were put to the test. We had to get our heads together and make something from scratch. As with all my recipes, this one may look tricky to recreate but it’s super easy. It also gives your arms a workout with the shaking technique! Allow yourself a couple of hours to enjoy the process though. Do in the following order to allow time for the courgette and mushrooms to marinate.

To make the ‘tagliatelle’

Courgette spaghetti3-4 courgettes – peeled
1-2 tbsp extra virgin olive oil (I love Sainsbury’s Organic – cheap and delish)
Garlic (1 clove)
1 tsp Himalayan or good quality sea salt

After removing the courgette skin, use the peeler to peel the flesh into long pasta-like ribbons (as shown in pic). You could also grate in a food processor if time is limited (you’ll end up with thin spaghetti like courgette instead). Place in a bowl.

Crush the garlic and mix with the salt. Add to the courgette along with the olive oil. Place a lid on the bowl and give the whole thing a damn good shake. Basically you want the oil and garlic to be evenly distributed. Leave to one side for the flavours to infuse (not in fridge – try to serve this whole dish at room temp).

Marinated mushroomsMarinated mushrooms

8-10 mushrooms, sliced
1/2 tbsp Braggs Amino’s or a good quality soy sauce
Splash of your favourite healthy oil (olive oil is fine – I used rapeseed)

Place in a container with lid and give a good shake. Leave to one side.

Carbonara sauce

Cashew cream1 cup soaked and drained cashews (soak for at least a couple of hours, ideally over night – they must be soft)
1/2 cup fresh water
1/8 whole lemon (peeled) or a good squeeze of juice
1 heaped tsp mixed herbs (go for anything Italian)
1/2 tsp ground nutmeg (I actually add a bit more as I like the taste)
3/4 tsp Himalayan or good quality sea salt
1/2 tsp black pepper (or 4-6 black pepper corns)

Place all the above in a blender (Vitamix would be a bonus here). Blitz into a light cream. Add more water if needed.

Add the cashew cream sauce to the courgette. Add mushrooms (without the juice). Place lid over the bowl and give it a really good shaky shaky! Make sure everything is evenly mixed through (continue with a spoon if need be).

Serve with a sprinkle of chopped sun dried tomatoes and fresh basil.

NB: If you have a dehydrator – you could place the marinated courgette in there for a couple of hours to intensify the flavour. Then add the rest of ingredients before serving. This isn’t essential though.

Want to come and taste raw food AND do some yoga too? Check out my workshops here.

Yoga and raw food IMG_5042

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