• 8 large carrots

  • 2 small or 1 large zucchini

  • 1 tsp salt

  • 3 portobello mushrooms

  • 2 shallots

  • 1 tbsp tamari

  • 1/2 tbsp rice vinegar or white balsamic vinegar

  • 1/2 tbsp agave syrup

  • 1/2 tsp miso

  • 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


  1. 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.

  2. In a powerful blender, mix all ingredients for the sauce (including roasted peppers and garlic) until completely smooth. Set aside.

  3. Spiralize the zucchini. Place in a bowl, sprinkle with salt and let sit for about 15 min.

  4. 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.

  5. 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.

  6. 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!

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