Carrot Spaghetti with Mushroom Sauce

– 1 large or 2–3 smaller carrots
– One fresh brown Portobello mushroom or 6 to 8 ordinary mushrooms
– ½ cup natural cashews (soaked for 2 hours in cold water)
– Virgin olive oil
– Real Tamari gluten-free soy sauce
– Tzatziki spices
– Garlic
– Wild garlic
– Cayenne pepper or chili pepper
– Ground dried mushrooms
– Salt
– Raw agave nectar

First make the marinade for the mushrooms by putting 3 tablespoons of olive oil into a resealable plastic container with a little salt, tzatziki spices (or garlic or wild garlic), a teaspoon of Tamari, and a teaspoon of agave nectar and mix. Clean and slice the mushrooms and place them into the container with the marinade. Close the container and shake well, making sure the marinade comes into contact with all of the mushrooms. Marinate for 1–3 hours, best in the refrigerator. Once the mushrooms are well marinated, place them into a mixer, add the cashews and mix until creamy, adding a little lukewarm water if necessary. Taste, add salt if necessary, and in winter add a little cayenne pepper or chili pepper. If you have ground, dried mushrooms, add a teaspoon and mix well again. When the sauce is finished, put it into a deep bowl.

Now the spaghetti: Wash the carrots and make spaghetti out of them with a spiralizer (if you do not have a spiralizer, you can grate them or use a potato peeler to make wider noodles), then put them into the bowl with the sauce and stir. You can garnish the dish with fresh parsley or another favorite herb.


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