Recipe by: Dr. Vincent Esposito Ms, DC
Sometimes you just want to eat comfort food right?
Do you fancy something that has it all? We’re talking delicious creaminess and that carb hit but without the dairy or bacon. If so, you can’t go wrong with our creamy vegan carbonara with arugula salad, an example recipe from our family friendly meal plans.
This meal is also whole foods plant based if you have it with wholemeal pasta. Or, to make it higher protein and gluten free, go for a lentil, chickpea or buckwheat pasta. This will also make it lighter on the stomach and easier to digest.
This carbonara is one of those family friendly, plant based meals that everyone will love.
Enjoy!
Creamy Vegan Carbonara with Arugula Salad
This creamy, vegan carbonara is the perfect, filling comfort food that your whole family will enjoy.
Ingredients
- 1 pound Spaghetti or Linguine Brown Rice or Lentil/Chickpea Base
- 1 pound Mushrooms sliced
- 1.5 cups Peas
- 6-8 cloves Garlic sliced
- Salt & Pepper to taste
For the sauce
- 1.5 cup Cashews soaked overnight
- 1.3/4 cups Water or Vegetable Stock
- ½ cup Nutritional Yeast
- 1 tbs Tamari
- 1 tsp Smoked Paprika
- Salt & Pepper to taste
- For serving
- Arugula salad
- Red Chili Flakes
- Chopped Parsley
- Chopped Basil
- Chopped Cherry Tomatoes
Instructions
- Rinse and chop the produce accordingly.
- Cook the pasta according to package instructions.
- Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed through.
- Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
- Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.
