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creamy vegan carbonara

Creamy Vegan Carbonara with Arugula Salad

This creamy, vegan carbonara is the perfect, filling comfort food that your whole family will enjoy.
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Course Main Course
Cuisine Italian

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.