Vegan zucchini spaghetti carbonara

Ingredients for 2 servings:

• 100 g almond butter
• 240 ml water
• 1 bunch of parsley
• 160 g smoked tofu
• 1 onion(s)
• 1 garlic
• 5 tbsp olive oil
• ½ large lemon(s) organic -grated peel.
• 1 tsp lemon juice
• Sea salt
• pepper
• 1 kg zucchini, about 5 small pieces

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with almond butter and smoked tofu

Whisk together the almond butter and water. Wash and dry the parsley, then finely chop the leaves. Dice the smoked tofu. Finely chop the onion and garlic. Heat 2 tablespoons of oil in a pan. Fry the tofu for about 3 minutes. Add the onion and garlic and fry for another 3 minutes. Add the almond butter mix, lemon zest, juice, and parsley, and season generously with salt and pepper. Bring to a boil and allow to thicken. Wash the zucchini and spiralize it into spaghetti using a spiralizer (a knife will do, too). Mix with 2 tablespoons of olive oil and a pinch of sea salt, carefully fold it into the hot sauce, and heat for one minute. Serve in preheated pasta dishes, drizzle with a little olive oil, and grind black pepper over the top.