Creamy paleo “carbonara” that replaces the usual pasta with butternut pumpkin. Smoked salmon and creamy cashew sauce will give that extra creamy flavor and makes sure that all the carbs cravings are gone.
This pasta here is OFFICIALLY my autumn favorite. I’m serious. I remember that last summer I had that creative idea to make butternut pumpkin ribbons. I’m SO happy about that idea (same VEGAN recipe with mushrooms HERE).
I remember that I was craving for zoodles (recipe here and here). However, I didn’t have any zucchini at home and the only thing I had was butternut pumpkin. I was standing in front of the fridge and then it HIT me. Why don’t I use butternut PUMPKIN instead of zucchini!? Does it work?! I had no idea.
Once the healthy “carbonara” was ready and I had a taste, then I was SO happy. I was literally jumping up and down alone in the kitchen. Now I’m more than happy to announce that I wasn’t the only one who loved it! YAY! 😅
Quick Secretly Veggie Salmon “Carbonara” with Butternut Pumpkin and Cashew Sauce (Paleo)
Serve for 2
Preparation: 5 minute
Ready: 15 minutes
Nutritional information (per serving): 545,1 kcal, Protein: 21,7 g, Net Carbs: 23, 1 g, Fat: 40,6 g
- 200 g butternut pumpkin (butternut squash, cleaned, peeled, about 1/2 medium-size pumpkin)
- 100 g smoked salmon (or you can always use up your leftover cooked salmon)
- 2 slices of bacon (optional, leave it out when you don’t eat it and use 1/ 2 tsp coconut butter to get some fat for the onion)
- 1 small diced onion
- 1 clove of minced garlic
- 100 g cup cashews (soak overnight or at least a few hours)
- 2 tbsp olive oil
- 5-7 tbsp cashew (or almond) milk
- For seasoning: pink Himalayan salt, pepper, fresh or dry basil
- For serving: 4-6 cherry tomatoes and fresh basil (optional)
- Clean the butternut pumpkin. Cut ribbons with a vegetable peeler (they should look like tagliatelle).
- For the creamy sauce, blend all the soaked cashews, olive oil, and cashew milk. Season.
- Heat the saucepan and cook the bacon (if you use it). Add diced onions and fry for few minutes.
- Add pumpkin ribbons and garlic. Cook them for about 2-3 minutes. Season with some salt, pepper, and basil.
- Add the creamy cashew sauce and salmon. Add some extra water or milk and seasoning when needed (I added about 3 tbsp of water)
- Let it simmer on low heat for a few minutes until the pumpkin is tender.
- Serve it with tomatoes and basil. Enjoy!