Zucchini-Spaghetti with carbonara sauce

Name: Zucchini-Spaghetti with carbonara sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g white almond paste; 1⁄2 Federation Parsley; 160 g Smoked Tofu; 1 Onion (net 120 g); 1 Garlic clove; 5 TABLESPOONS Olive oil; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 1 TEASPOON Lemon juice; 7-10 Tbsp iodized sea salt, black pepper from the mill; 5 (approx. 1 kg) Courgette

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

100 g white almond paste
1⁄2 Federation Parsley
160 g Smoked Tofu
1 Onion (net 120 g)
1 Garlic clove
5 TABLESPOONS Olive oil
7-10 Tbsp grated rind of 1⁄2 organic lemon
1 TEASPOON Lemon juice
7-10 Tbsp iodized sea salt, black pepper from the mill
5 (approx. 1 kg) Courgette

Directions

1
Using a whisk, mix almond paste and 240 ml water. Wash the parsley, shake dry and chop the leaves finely. Cut smoked tofu into small cubes. Peel onion and garlic clove, chop both finely.
2
Heat 2 tablespoons of olive oil in a frying pan. Fry the smoked tofu for about 3 minutes. Add onion cubes and garlic and fry for about 3 minutes. Add almond paste mix, lemon zest, lemon juice and parsley, season well with salt and pepper.
3
Bring the carbonara briefly to the boil and let it thicken.
4
Wash the zucchini and cut into spaghetti with a spiral slicer. Mix with 2 tablespoons of olive oil and some sea salt, carefully fold into the hot sauce and heat for 1 minute. Arrange in pasta dishes, drizzle with some olive oil and grind with black pepper.