Pasta a la Carbonara Vegana

Pasta a la Carbonara Vegana is a delightful twist on the traditional carbonara, featuring a creamy sauce made from cashews and nutritional yeast, delivering rich flavors without dairy. This dish is perfect for a comforting meal that is both satisfying and plant-based.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Raw cashews - 50 grams
• Nutritional yeast - 3 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Black salt (or regular salt) - to taste
• Black pepper - to taste
• Fresh parsley - for garnish
• Water - 200 ml

Steps

1. Soak the raw cashews in water for at least 15 minutes, then drain.
2. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 100 ml of pasta water, then drain the pasta.
3. In a blender, combine the soaked cashews, nutritional yeast, garlic, olive oil, smoked paprika, and 200 ml of water. Blend until smooth and creamy.
4. In a large skillet over medium heat, add the blended sauce and heat gently. Add the reserved pasta water gradually until the sauce reaches your desired consistency.
5. Add the cooked pasta to the skillet, tossing to combine with the sauce. Season with black salt and black pepper to taste.
6. Serve hot, garnished with freshly chopped parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from cashews and nutritional yeast.
• Contains healthy fats that promote heart health.

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