Vegan Carbonara

This Vegan Carbonara is a creamy, savory pasta dish that captures the essence of the classic Italian favorite while being completely plant-based. Made with a rich cashew cream and infused with smoky flavors, it's perfect for a comforting dinner.

Ingredients

• Spaghetti - 200 grams
• Raw cashews - 100 grams
• Nutritional yeast - 3 tablespoons
• Garlic - 2 cloves, minced
• Smoked paprika - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Soak the cashews in water for at least 2 hours or boil them for 10 minutes to soften.
2. Cook the spaghetti according to package instructions until al dente; drain and reserve 1 cup of pasta water.
3. In a blender, combine soaked cashews, nutritional yeast, garlic, smoked paprika, olive oil, and a pinch of salt and blend until smooth and creamy. If the mixture is too thick, add reserved pasta water gradually until desired consistency is reached.
4. In a large skillet over medium heat, add the cooked spaghetti and the cashew sauce. Toss to combine, adding more pasta water if necessary to achieve a creamy texture.
5. Season with black pepper and more salt if needed. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in healthy fats from cashews, which support heart health.
• Contains nutritional yeast, a good source of B vitamins and protein.

Tags