Leak & Mushroom Carbonara
1 leek, sliced
1 garlic clove, diced
60ml (1/4 cup) water (for sauté)
45g (1/4 cup) buckwheat flour
250ml (1 cup) almond mylk
310ml (1 1/4 cups) water
40g shiitake mushrooms, dried
2 teaspoons lemon juice
2 teaspoons mustard
1 tablespoon savoury yeast flakes (optional)
2 tablespoons macadamia oil
1 tablespoon tahini
2 zucchini’s, spiralled or grated
70g buckwheat noodles, cooked and drained (175g cooked weight)
Sauté the leek, garlic and water in a frying pan over medium to high heat for 10 minutes.
Meanwhile, in a saucepan, add the buckwheat flour, mylk and water. Turn to medium to high heat and whisk until the sauce thickens. Remove from the heat.
Turn the sauté leek and garlic to low, add the white sauce and mushrooms. Allow this to cook for 5 minutes while stirring. Turn the heat off, and add in the remaining ingredients.
Note: I served mine with 1/2 a cup of chickpeas for protein, you could also use 1-2 tablespoons of hemp hearts.