Vegan Zucchini Carbonara with Coconut Cream Sauce
- 220 grams spaghetti
- 13 tbsp @eatjust (vegan egg substitute)
- 7 tbsp coconut cream (refrigerated for thickening)
- 4 zucchini, cubed
- Cracked black pepper
- Olive oil
Pour a generous amount of olive oil into a deep pan over medium-high heat.
Add the cubed zucchini to the pan, stirring occasionally, and cook for 15-20 minutes until very tender and lightly browned.
Season the zucchini with a little salt and a generous amount of cracked black pepper.
While the zucchini is cooking, boil the spaghetti according to the packet instructions.
In a bowl, whisk together the vegan egg substitute (@eatjust) and the refrigerated coconut cream until well blended into a smooth cream.
Once the zucchini is cooked, remove it from the pan and let it drain on paper towels.
Add the cooked spaghetti to the same pan and return the cooked zucchini to the pan as well.
Pour half a cup of pasta water into the pan and cook over very low heat for 1 minute.
Gradually add the blended cream sauce to the pan while incorporating it quickly using tongs.
Serve the Vegan Zucchini Carbonara immediately, and top with extra cracked black pepper if desired.