Vegan Carbonara Recipe
Introduction
Indulge in a rich and creamy vegan Carbonara for today's lunch, a classic Italian favorite reimagined with a plant-based twist. This dish is a perfect blend of comfort and sophistication, promising a delightful culinary experience.
Ingredients
- 12 oz vegan spaghetti
- 1 cup raw cashews
- 1 cup water
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz tempeh bacon, chopped
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook spaghetti according to package instructions.
- In a blender, combine cashews, water, and nutritional yeast until smooth.
- In a pan, sauté onion and garlic in olive oil until soft.
- Add tempeh bacon and cook until slightly crispy.
- Pour cashew cream over the tempeh mixture, add peas, and stir until heated through.
- Toss cooked spaghetti in the sauce, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Enjoy the luxurious flavors of this vegan Carbonara, a testament to the artistry of Italian cuisine with a modern, ethical touch. Bon appétit!
Isabella
Nutritionfacts | Calories: 380kcal, Carbohydrates: 54g, Protein: 18g, Fat: 11g, Saturated Fat: 2g, Sodium: 320mg, Fiber: 6g |
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Preparation Time | 30 minutes |
Allergy Information | Contains nuts (cashews) |