Creamy Vegan Carbonara
This Vegan Carbonara is extra creamy thanks to its rich, cashew nut based sauce.
Servings: 4 people
Calories: 574.96kcal
Ingredients
- 120 g cashew nuts
- 200 ml water
- 2 tablespoon nutritional yeast
- 0.5 lemon juice only
- 2 cloves garlic
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 250 g spaghetti
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 120 g vegan bacon lardons or streaky bacon cut into cubes
- 200 g mushrooms
- 2 tablespoon parsley finely chopped
- 0.5 teaspoon cracked black pepper
Instructions
- Boil the cashew nuts for 15 minutes until plump and soft.
- Drain the cashews and place to one side to cool.
- Once cool, add them to a blender along with the nutritional yeast, garlic, lemon juice, onion powder and salt.
- Blitz the cashews on high, slowly adding water until you have a creamy sauce.
- Next add the pasta to a pan of salted boiling water and cook for 15 minutes or in accordance with the packet's instructions.
- While the pasta is cooking add the leek to a pan with the olive oil and saute for 2 minutes until softened.
- Next add the bacon and mushrooms to the pan and cook for another 5 - 8 minutes until the bacon is crispy and the mushrooms are cooked.
- Add the creamy sauce to the pan until just starting to bubble.
- Drain the pasta and add to the sauce and toss well until it's all combined.
- Serve with a sprinkling of parsley and cracked black pepper.
Nutrition
Calories: 574.96kcal | Carbohydrates: 67.19g | Protein: 21.27g | Fat: 26g | Saturated Fat: 4.29g | Polyunsaturated Fat: 8.05g | Monounsaturated Fat: 11.67g | Cholesterol: 0.6mg | Sodium: 748.01mg | Potassium: 660.18mg | Fiber: 6.49g | Sugar: 5.59g | Vitamin A: 539.52IU | Vitamin C: 7.05mg | Calcium: 59.6mg | Iron: 5.02mg