After asking the members of my Facebook page what I should cook, even if it was unhealthy, this was my first challenge set! In my opinion this spawned something legendary. This one’s for you Roshan!

Preparation Time:  40 Minutes                              Cooking Time: 10 Minutes                                  Serves:  4


For the tagliatelle:

  • 8 rashers of Unsmoked Bacon
  • 2 long Courgettes
  • 1 long necked butternut squash
  • Olive Oil
  • Sea Salt & Cracked Black Pepper
  • 1 tbsp Coconut Oil
  • 1 Onion, sliced
  • 8 Chestnut Mushrooms, sliced
  • 2 handfuls of Baby Leaf Spinach, washed
  • 1 handful of Fresh Parsley, chopped
  • 4 Egg Yolks
  • Fresh shavings of Parmesan Cheese

For the savoury cashew cream:

  • Boiling Water
  • 250g Cashew Nuts
  • 50ml Boiling Water
  • 200ml Fresh Water
  • 2 Garlic Cloves, roughly chopped
  • 1 Organic Stock Cube
  • Sea Salt & Cracked Black Pepper


1. Cover the cashews in boiling water for 30 minutes.

2. Get a wok over the gas, slice the bacon into strips, toss them in, fry them off until browned, remove from the pan and set them aside.

3. Using a peeler, turn your courgette and squash into tagliatelle…….

4. For the courgette, peel around it length ways making lots of long strips, stop at the seeds in the centre. Place them all in a bowl, season, drizzle with olive oil, toss gently being careful not to break the strips, set aside.

5. For the squash, cut the neck off, peel off the hard skin, and peel the flesh into thin strips too. Place them in a separate bowl, season, drizzle with oil and set aside.

6. Prepare the onion & mushrooms, and set everything aside ready to go, as the cooking of this is quite speedy.

7. Dissolve the stock cube in 50 ml of boiling water, and toss in the garlic to release the flavour a little

8. Drain the cashews, put with the stock, water and seasoning and blend to a smooth cream. I found a hand blender good for this, but a good food processor or blender should do the job too.

9. Heat the coconut oil in the wok on a medium heat Toss in the onion, then the mushrooms. After a couple of minutes and add the squash, stirring carefully.

10. Add the spinach, let the leaves wilt a little, then add the cream, courgette and parsley.

11. Be sure not to over cook at this stage, as soon as it’s heated through, remove from the heat and plate up.

12. To serve, grate shavings of parmesan and place a raw egg yolk on top.

Bonus Bits

– I served this with a grilled salmon fillet. Bacon and salmon always go pretty well together.

– Try these strips of courgette and squash instead of spaghetti for a Bolognese

– Cashews are a very popular way of making desserts in the raw food community. Try making a sweet version of the cream for desserts. Use agave syrup and vanilla essence.

4 Responses to “Low-carb-onara”
  1. This was absolutely fantastic. GREAT recipe! Thank you!

  2. Anika says:

    Looks good, I will definitely give it a go.

    Have you tried it with raw strips of butternut squash? This is tasty raw and I’m sure it would work nicely alongside the raw courgette.

    • The squash kinda was raw, it’s only really warmed through. Also, the courgette was left sitting in the olive oil for a little bit, so was a bit softened. I did consider doing it all as a cold salad carbonara, but will try this next time.

Check out what others are saying...
  1. […] My sister who is a big advocate of raw food inspired me to create this cream. She uses cashews for many things, and makes marvellous desserts with them. I adapted this from a recipe I saw on theglutenfreevegan.com. It tastes awesome, and it has inspired me to use it in many dishes. So far all I’ve made with it is a carbonara. […]

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