Vegan Pasta Carbonara
This classic pasta dish gets a plant-based makeover! Our vegan pasta carbonara is complete with peas, vegan tempeh bacon, and mushrooms in a cream sauce for the ultimate, protein-packed comfort dish.
Ingredients
- 8 oz pasta of your choice
- 1 cup cooked peas
- 6 oz chopped tempeh bacon
- 5 oz shiitake mushrooms
- 2 tbsp olive oil
Carbonara Sauce
- 1.2 cup raw cashews
- 3/4 cup plant milk
- 2 cloves of roasted garlic
- 1 tsp onion powder
- 1 tbsp lemon juice
- 1/2 tsp kala namak (black salt)
- salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp nutritional yeast
Instructions
Carbonara Sauce
- Soak the cashews in boiling water for 10 minutes.
- Roast the garlic in a toaster oven or oven while the cashews are soaking.
- Then add all of the sauce ingredients to a blender and blend until smooth and creamy.
Pasta
- Boil the pasta and cook al dente. Reserve 1/2 cup pasta water.
- Sauté the mushrooms with olive oil in a skillet.
- Add the pasta to the mushrooms with the cashew sauce and pasta water and cooked peas. Gently fold as the sauce thickens for 2-3 mins. Then turn off heat.
- Serve the pasta with chopped tempeh bacon and fresh basil. Tempeh bacon can be heated or straight out of the package.