Pasta Carbonara

This Dairy-Free Pasta Carbonara features a creamy, rich sauce made from blended cashews, creating a delightful twist on a classic Italian dish. With smoky tempeh replacing traditional pancetta, it's a comforting yet health-conscious option for pasta lovers.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Raw cashews - 50 grams (soaked for 2 hours and drained)
• Tempeh - 100 grams, diced
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the diced tempeh and cook until golden brown and crispy, about 5-7 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant.
3. In a blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, salt, black pepper, and 1/4 cup of reserved pasta water. Blend until smooth and creamy, adding more water if necessary to reach desired consistency.
4. Once the pasta is cooked and drained, return it to the pot over low heat. Pour the cashew sauce over the pasta and toss to combine, adding more reserved pasta water as needed to create a silky sauce.
5. Stir in the crispy tempeh and adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 520
• Protein: 20 g
• Carbs: 66 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from cashews and olive oil, promoting heart health.
• High in protein from tempeh, supporting muscle growth and repair.

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