Espaguete à Carbonara Vegana

Espaguete à Carbonara Vegana is a delightful vegan twist on the classic Italian dish, featuring creamy cashew sauce and smoky tempeh to mimic the rich flavors of traditional carbonara. This Brazilian-inspired recipe is not only comforting but also satisfying, making it perfect for a cozy dinner.

Ingredients

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

Steps

1. Soak the raw cashews in water for at least 2 hours, or overnight if possible. Drain and rinse before using.
2. Cook the spaghetti according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
3. In a skillet, heat olive oil over medium heat. Add the diced smoked tempeh and sauté until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
4. In a blender, combine the soaked cashews, nutritional yeast, minced garlic, soy sauce, and a pinch of salt. Blend until smooth, adding reserved pasta water gradually until you reach a creamy consistency.
5. In the skillet with the tempeh, add the drained spaghetti and the cashew sauce. Toss everything together, adding more pasta water if necessary to achieve the desired creaminess.
6. Season with black pepper and adjust salt to taste. Cook for an additional 2-3 minutes on low heat until everything is heated through.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tempeh and cashews.
• Contains healthy fats that support heart health.

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