Vegan Carbonara with Pumpkin
Ingredients
The pasta
-
1
pound
long, thin pasta (i.e., linguini, spaghetti, or bucatini)
-
1 ½
cups
reserved pasta cooking water
The sauce
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
5
ounces
mushrooms, sliced
-
6
ounces
tempeh bacon, sliced into small pieces
-
2
teaspoons
fresh or dried thyme
-
½
teaspoon
black pepper
-
¼
teaspoon
red chili pepper flakes
-
½
teaspoon
salt (optional)
-
1
15-ounce can
pumpkin puree
-
½
cup
Vegan parmesan cheese
Instructions
- Boil water in a large pot and cook the pasta until al dente, reserving 1 ½ cups of the pasta water.
- In a sauté pan, heat olive oil and sauté onions and garlic for 5 minutes.
- Add mushrooms, tempeh bacon, thyme, black pepper, red chili pepper flakes, salt (if using), and ½ cup of reserved pasta water, sautéing for 4 minutes.
- Stir in pumpkin puree and add another ½ cup of reserved pasta water, mixing well.
- Combine the cooked pasta with the sauce, adding more reserved pasta water as needed for a creamy texture.
- Top with vegan parmesan cheese and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
337
Total fat
7g
Total carbohydrates
57g
Total protein
12g
Sodium
455mg
Cholesterol
0mg
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