Ingredients:
Sauce:
- 1 cup raw cashews, soaked in water for at least two hours
- 20g (1Tbsp) Tahini
- 3g Nutritional yeast (can be omitted but give a 'cheesy-er' flavour) not to be confused with baking or brewer's yeast
- 200mL lite milk
- 0.5 tsp garlic powder
- 1 Tbsp dijonaisse (or musard)
- ½ large onion finely diced
- 4 sliced shortcut bacon, thinly sliced with fat left on
Pasta:
- 6 large zucchinis
Method
- Place bacon and onion together in a non-stick frying pan over medium heat and fry until bacon is crispy and onion is caramelised
- Drain cashews and place them in a food processor, process until smooth and creamy. Add all remaining sauce ingredients and process until combined
- Stir bacon and onion through sauce
- Using a julienne peeler or spiraliser, make zucchini noodles with the zucchini (if you don't have a julienne peeler or spiraliser, you can use a potato peeler to make ribbon pasta)
- Toss sauce through zucchini and serve
