Deliciously Ella's creamy carbonara
Food blogger Ella Woodward, more commonly known as Deliciously Ella, is the go-to-girl when it comes to all things tasty but healthy food. Her first cookbook became one of the fastest selling of all time and now the second instalment, Deliciously Ella Every Day, is expected to follow suit.
With her marriage to fiancé Matthew Mills just around the corner, Ella tells us why eating clean doesn't equal dull, as demonstrated by her own version of a carbonara dish.
Recipe taken from Deliciously Ella Every Day
Serves: 4
Ingredients
For the sauce
150g cashews½ butternut squash (200g)2 teaspoons nutritional yeast3 teaspoons tamari½ teaspoon cayenne pepperJuice of one lemonSalt and lots of pepper 200ml water
For the pasta
Pasta (brown rice pasta, about 100g per person, or according to appetite!) *If you want to make this lighter you could replace the pasta with courgette noodles.100g frozen peas2 garlic cloves, crushed200g mushrooms, finely slicedOlive oil200g spinach
Method
Soak the cashews in a bowl of water for 3-4 hours.
Peel and chop the squash, place it in a steamer and steam it for 15 minutes until really soft.
Discard the water that the cashews have been soaking in, then tip them into a blender with the steamed squash and all the remaining sauce ingredients. Pour in 200ml of water and blitz everything together.
Put the pasta into a pan of boiling water and cook according to the packet instructions. Add the peas 2 minutes before the end of cooking time.
While they cook, sauté the garlic and mushrooms in a little olive oil, adding the spinach towards the end so that it wilts.
Once the peas and pasta are cooked, drain them, then mix them with the sauce, mushrooms and spinach to serve.
We used Lurch Spirali 10203 Vegetable Spiralizer