Spaghetti carbonara

Ingre­di­ents for 2 to 4 servings: 

• 600 g coar­se­ly chop­ped potatoes 
• 480 g cau­li­flower florets 
• 360g glu­ten and corn free spa­ghet­ti, e.g Rice spa­ghet­ti
• 2 tbsp Oni­on pow­der
• 2 Tea spoons Gar­lic pow­der
• 1/2 tsp Papri­ka pow­der
• 1/2 tsp gra­ted orga­nic lemon peel
• 2 tbsp fresh­ly squeezed lemon juice
• 1/4 to 1/2 tsp sea-salt (optio­nal)
• 125 g fresh or young fro­zen peas
• 8 to 10 chop­ped, savo­ry ones Egg­plant strips
• 3 tbsp chop­ped parsley

Pre­pa­ra­ti­on:

Steam the pota­toes in a pot with a steam­er for 10 minu­tes, then add the cau­li­flower flo­rets and cook for ano­ther 8 to 10 minutes. 

Mean­while, cook the pas­ta accor­ding to the packa­ge ins­truc­tions. Then drain the coo­king water and put the pas­ta back in the pot. 

Place the peas sepa­ra­te­ly in a pot fit­ted with a steam­er and steam for 3 to 5 minu­tes, until bright green and tender. 

Place the pota­toes and cau­li­flower in a food pro­ces­sor and puree with oni­on pow­der, gar­lic pow­der, papri­ka pow­der, lemon zest, lemon juice and optio­nal sea salt into a smooth sauce. 

Pour the sau­ce over the nood­les and mix well. Then add peas, egg­plant and pars­ley and mix ever­y­thing evenly. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb