Updated: Aug 9, 2018
I have this love hate relationship with carbonara. It's creaminess is something you'd be crazy not to love, but for me, how i'm left feeling after, not so much. This recipe not only tastes like the real deal, but won't leave you feeling heavy, like the traditional version would.
I've slightly tweaked my fave @sarahsday's recipe. It's seriously so delicious I had to share! This will defs be one of my go to's at uni next year, not only because there's minimal ingredients, but it literally takes all of 15 minutes to make.
Start by putting aside a pot of water to boil. In the mean time, in a deep fry pan add a splash of olive oil, and once pan is hot add mushrooms and beans. Cook for 5-7 minutes until cooked to your preference.
By now, the water should be boiling.
*This step is optional, as the dish is super good with either raw or cooked zoodles*
Blanch the zucchini spirals by submerging them for 1 minute. Drain and combine with the other cooked veggies, keeping the water. Allow water to boil again, cook and drain your soba noodles as per their instructions.
Add in the drained soba noodles, spinach, nutritional yeast, soy (or almond) milk, tahini, lemon juice and chilli flakes. Gently stir, making sure everything is coated in the creamy yumminess.
Season to your liking with salt and pepper.
Serve with a sprinkle of nutritional yeast and extra chilli flakes.
I hope you love it!
Until next time,