Pasta Carbonara Végétale

Pasta Carbonara Végétale is a delightful vegan twist on the classic Italian dish, featuring creamy cashew sauce and smoky mushrooms that mimic traditional pancetta. This dish is not only satisfying but also packed with flavors that will impress both vegans and non-vegans alike.

Ingredients

• Pasta (spaghetti or fettuccine) - 200g
• Raw cashews - 100g
• Nutritional yeast - 3 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Olive oil - 2 tablespoons
• Mushrooms (shiitake or cremini) - 150g, sliced
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Soak the raw cashews in water for at least 15 minutes to soften.
2. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the rest.
3. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt. Blend until smooth, adding reserved pasta water as needed to achieve a creamy consistency.
4. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Season with salt and black pepper.
5. Add the cooked pasta to the skillet with the sautéed mushrooms. Pour the cashew sauce over the pasta and toss everything together, adding more pasta water if necessary to reach the desired creaminess.
6. Serve immediately, garnished with fresh parsley and additional black pepper.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from cashews and pasta.
• Contains antioxidants from mushrooms that support immune health.

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