The Naked Vegan by Maz Valcorza

Author:Maz Valcorza
Language: eng
Format: epub
Publisher: Allen & Unwin

Put all the ingredients for the truffled Brazil nut parmesan in a food processor. Pulse until the mixture is the texture of fine crumbs. Set aside.

To prepare the zucchini pasta, peel the zucchini, then either spiralise it (see Tip), or use a mandoline or vegetable peeler to shave the zucchini into thin fettuccini strips. Place in a large mixing bowl, add the spinach and mix together. Set aside.

Blend all the carbonara sauce ingredients together in a high-speed blender until smooth. Pour over the zucchini pasta, then massage together until well combined. Divide among four serving bowls.

Top with the truffled Brazil nut parmesan and coconut bacon. Garnish with the parsley and a sprinkling of freshly ground black pepper and serve.

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