Go Back

Raw Tagliatelle alla Cashew Carbonara

Course Main Course, Salad
Cuisine Italian
Servings 2 serving

Equipment

  • Spiralizer or Julienne Peeler

Ingredients
  

For the Pasta

  • 2 Zucchini
  • 100 g Sweet cherry tomato cut in a quarter

For the Sauce

  • 200 g Cashew nuts soaked overnight/drained
  • 1 Tbsp Nutritional yeast optional
  • 1 /2 tsp Kalan namak salt
  • 1/2 tsp Fresh cracked pepper
  • 1 Juice of 1/2 a lime
  • 3-5 Tbsp Filtered water
  • 1 Tbsp Black sesame seed meal

Instructions
 

For the Pasta

  • Wash and spiralize your zucchini using a Spiralizer or a Julienne Peeler. Place the zuchini pasta in a big bowl, sprinkle some kala namak salt and set aside. This process will help get rid of excess water. It takes about 5min until you start seeing water on the bottom of the bowl. Squeese the pasta gently to get rid of water as much as possible. That way the sauce will be easier absorbed from the zucchini and you wont end up with a watery pasta.

For the Sauce

  • In a blender add all the ingredients except the water and sesame meal and blend slowly. Add water ones at a time until soft and creamy.
  • Add the sauce and cherry tomato over the pasta and mix gently using your hands. Serve with sprinkles of black sesame meal and nutritional yeast and enjoy right away.
Keyword raw vegan, gluten-free, vegetarian