Vegan Carbonara
This vegan version of a classic pasta dish is one of my favorites - it's cheesy, creamy, garlicky, and the vegan bacon adds the perfect amount of savory and smoky!
Ingredients
- 12 oz spaghetti pasta
- 1/4 cup saved pasta water
- 1/3 cup cashews raw, unsalted
- 1 1/4 cup water
- 1 1/2 tbsp nutritional yeast
- 8 strips vegan bacon
- 1 tbsp olive oil
- 3 cloves garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp white miso paste
- 1 tbsp dried parsley
Instructions
- Soak the cashews overnight, if possible. If not, add them to a small saucepan, cover with water, boil for 15 minutes, then turn off heat and let sit for an hour.
- Cook the pasta and bacon according to the package instructions. Remember to save 1/4 cup of pasta water!
- Mince the garlic cloves. Chop the cooked bacon into small pieces.
- Add the cashews, water, and nutritional yeast to a high powered blender or food processor. Blend until smooth and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and saute for 1-2 minutes.
- Reduce the heat to medium-low, add the cashew cream, bacon pieces, miso paste, salt, and pepper. Cook for 2-3 minutes or until thick, stirring constantly.
- Add the pasta, pasta water, and parsley to the saucepan. Toss until well combined and heated through. Enjoy & share!
Nutrition
Calories: 464kcalCarbohydrates: 69gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 636mgPotassium: 445mgFiber: 4gSugar: 3gVitamin A: 12IUVitamin C: 1mgCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!