Here is the recipe for the Spa’s Carbonara Sauce, which will comfort in the colder days ahead.
It will also comfort you to know that you are eating something that is good for you, and much more digestible than the heavy cream and cheese-based original.
Use it on zucchini noodles (“zoodles”) as we do at Spa Eastman or with your favorite gluten free pasta!
2 servings
Ingredients :
- 1 small cauliflower, cut into florets and steamed until tender
- 1 clove of garlic, steamed with the cauliflower
- 1 french shallots, peeled and sliced
- 1,5 tsp. of coconut oil and avocado oil
- 100 ml of white wine
- 1 cup (250 ml) of coconut cream or vegan cream
- 2 tbs. of nutritional yeast (or more to taste)
- Salt, to taste
- Cooking water for the cauliflower purée
Plating
Serve with zucchini noodles, Konjac pasta or gluten-free spaghetti.
Sprinkle with more yeast instead of parmesan.
Add vegan bacon (eggplant, smoked tofu) or finely chopped dried tomatoes (soft, not in oil and organic), if desired.
Method
Sweat the shallot in coconut oil over low heat. Add the white wine.
Raise the heat to boil to reduce by half.
Add the cooking cream (preferably coconut) and cook gently for 5 minutes.
Mix the cooked florets and the contents of the pan in the Vitamix. Reduce to a purée. Add the yeast and mix quickly.
Adjust the texture with a little cooking water if necessary.
Transfer back to the pan to keep warm and adjust the seasoning with salt and more yeast if desired.
This article is written by
Solène Thouin
Nutritherapist, chef and speaker
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