CREAMY VEGAN CARBONARA

CREAMY VEGAN CARBONARA

The best way to enjoy creamy pasta is with a crunchy savoury topping! Coconut Bacon, we get to enjoy even tastier pasta dishes with their plant-based toppings. Feel free to use this as a topping for salads, soups and rice bowls too!

 

INGREDIENTS

  • CASHEW CHEESE SAUCE:
    • 1/2 cup cashews (soaked)
    • 1 clove garlic
    • 1-2 tbsp vegan feta cheese
    • 3 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 1 tbsp tahini
    • 1/2 cup unsweetened oat milk
    • 1/2 tsp turmeric
    • 1/4 tsp smoked paprika
  • VEGGIES:
    • 5 shiitake mushrooms (sliced)
    • 1 cup frozen peas
    • 2 cups fresh spinach
    • 1 handful sundried tomatoes (diced)
    • 2 tbsp water or olive oil
  • PASTA:
    • 400g pasta of choice
    • coconut bacon 
    • chopped parsley

METHOD

  1. Cook pasta according to package instructions.
  2. Add sauce ingredients into a food processor and process until smooth. Place in the refrigerator.
  3. Heat water/oil in a frypan on medium heat and add mushrooms. Sauté for 3 minutes and add all other veggies. Cool for an extra 5 minutes and turn off heat.
  4. Add cheese sauce and cooked pasta. Mix well.
  5. Serve and garnish with coconut bacon and chopped parsley. Enjoy!

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