Creamy Carbonara
Craving some creamy, plant-based pasta? This recipe is the perfect vegan carbonara for date-night (not that you need an excuse to eat pasta).
Ingredients
Creamy 'Egg' Sauce
- 1/3 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp onion powder
- 1 cup soy milk
Pasta
- 250g spaghetti
Mushrooms
- 1 tbsp dairy-free butter
- 250g sliced mushrooms
- 2 tsp crushed garlic
- 1/4 tsp sea salt
For serving
- fresh chives, chopped
- 200g vEEF® Plant Based Bacon Bits, defrosted
- crushed black pepper
Instructions
Creamy 'Egg' Sauce
- Add the ingredients for the ‘egg’ sauce to the blender and blend until smooth. Set aside.
Pasta
- Cook spaghetti according to package instructions.
Mushrooms & Bacon Bits
- Add the vegan butter to a pan and heat until melted. Add the sliced mushrooms and crushed garlic and fry until the mushrooms are softened.
- In a separate pan, cook vEEF® Plant Based Bacon Bits as instructed in the packaging (approx. 8-10 minutes until well caramelised.)
Assemble
- Add the cooked spaghetti into the pan with the mushrooms and toss them together.
- Pour the blended sauce over the top of the spaghetti and mushrooms and toss together. Add the sea salt and toss together until everything is coated and heated together in the pan.
- Serve with chopped chives, bacon bits and fresh crushed black pepper.