Ingredients
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8 large carrots
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2 small or 1 large zucchini
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1 tsp salt
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3 portobello mushrooms
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2 shallots
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1 tbsp tamari
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1/2 tbsp rice vinegar or white balsamic vinegar
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1/2 tbsp agave syrup
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1/2 tsp miso
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pepper
For the sauce:
- 3 sweet pointed peppers (red)
- 2 cloves garlic
- 3/4 cup (1,8 dl) raw unsalted cashews
- 2/3 cup (1,5 dl) water
- 3 tbsp lemon juice
- 1 tbsp white balsamic vinegar
- 1 1/2 tbsp chopped fresh thyme
- 3/4-1 tsp salt
- pinch of chili flakes/powder
- pepper
- oil to fry in
- fresh thyme, to serve
Instructions
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Set oven to 200’C/390’F. Chop peppers. Place on a baking tray. Drizzle with olive oil, salt & pepper and roast until completely soft and browned. When it’s about 10 min left, add 2 peeled garlic cloves.
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In a powerful blender, mix all ingredients for the sauce (including roasted peppers and garlic) until completely smooth. Set aside.
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Spiralize the zucchini. Place in a bowl, sprinkle with salt and let sit for about 15 min.
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Mince shallot and chop portabello. Fry shallot gently in oil until translucent. Add mushrooms and a pinch of salt. Fry on medium heat until soft and slightly browned. Lower heat to lowest. Whisk together the miso marinade and pour over the warm mushrooms.
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Use the peeler to create ribbons of carrot ”papardelle”. Fill a wide pot with a few inches water and bring to boiling. Place a fine mesh sieve on top. The water should not touch the sieve. Place carrot ribbons in the sieve and cover with a lid. Let steam for about 5-8 min or until the ribbons are slightly softened, turning over a few times.
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Squeeze out water from the zucchini. Place in a sauce pan along with the carrot ribbons and cashew sauce. Gently heat, then serve in pasta bowls, topped with miso mushrooms and fresh thyme. Enjoy!
