Because of this delightful and nourishing dish – I never feel like I am missing out on that rich, creamy carbonara pasta. You can choose whether to add the salmon or not (to keep it strictly vegetarian), either way it is so wholesome and packed with flavour. The creaminess of the avocado and cashew gives it that real carbonara feel, whilst the ‘courgetti’ gives you that pasta-like texture.
- 4 large courgettes (or 6 small courgettes)
- 1 cup whole pitted olives
- 6 medium sized mushrooms
- 12 cherry tomatoes
- 1 large red onion
- 3 tbsp. coconut oil
- 200 g smoked salmon* (you can leave this out if you want this dish to be strictly vegetarian)
- 3 large avocados (peeled and de-seeded)
- 1 cup basil leaves (tightly packed)
- ½ cup roughly chopped coriander
- ¾ cup whole cashews
- ½ cup water
- Juice from one lemon
- 3 garlic cloves, (crushed)
- Chilli flakes
- Salt and pepper
- Using a peeler, julienne the courgettes. If you have a spiralizer, turn your courgettes into ‘courgetti’. Set aside.
- Place the sauce ingredients into a food processor or blender and blend until smooth.
- Slice the mushrooms, dice the onion and cut the cherry tomatoes in half.
- In a medium pan, add 2 tbsp of coconut oil and saute both the mushrooms and onions on a moderate heat.
- In a wok or large pan add 1 tbsp of coconut oil to a medium heat, add courgettes and cook for 8-10 minutes (until soft). You may find there is some excess water after this time, so before the next step, drain the water.
- Combine onions and mushrooms from the other pan into the wok.
- Add the sauce and salmon, followed by the olives until heated through.
- Add the cherry tomatoes and stir.
- Garnish each serving with a handful of coriander or rocket and salt and pepper to taste.