Zucchini Cashew "Carbonara"

An entirely plant-based “carbonara” that your nonna might just approve of! This cashew and fresh summer zucchini pasta is a surprisingly rich and fulfilling dish with flavours of miso, garlic, onion and turmeric.  

Serving For Two People

— 300g Spaghetti
— 450g Cashew Carbonara Sauce
— 120g Yellow & Green Zucchini
— 40g Toasted Breadcrumb

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes. 

2) Add Cashew Carbonara sauce to a pan and warm up over low heat by stirring consistently. Remove from heat once warm.

3) Transfer cooked pasta to sauce pan. Add zucchini and toss or mix until evenly coated. Salt to taste.

4) Plate in two bowls. Finish generously with toasted breadcrumb

Contains Cashews