Pasta Carbonara
Ingredients
The sauce
-
1
tablespoon
olive oil
-
½
yellow onion
chopped
-
2
cloves
garlic
-
1 ¾
cups
raw cashews
-
½
cup
nutritional yeast
-
1 ½
tablespoons
Dijon mustard
-
2
cups
neutral unsweetened plant milk
-
to taste
salt and pepper
The pasta
-
1
teaspoon
salt
-
1
pound
spaghetti
-
3
tablespoons
vegan butter
-
16
ounces
sliced cremini mushrooms
-
1
teaspoon
salt
-
½
teaspoon
ground black pepper
-
¼
cup
chopped fresh parsley
Instructions
- Sauté the onion in olive oil until softened, then add garlic and cook until fragrant.
- Blend the sautéed onion and garlic with cashews, nutritional yeast, Dijon mustard, and plant milk until smooth.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving two cups of pasta water before draining.
- Melt vegan butter in a large saucepan, add mushrooms, season with salt and pepper, and sauté until caramelized.
- Combine the cooked pasta with the mushrooms, reduce heat, and add the sauce, tossing to coat and adding reserved pasta water as needed.
- Serve warm, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
6 servings
Calories
625
Total fat
26g
Total carbohydrates
77g
Total protein
23g
Sodium
965mg
Cholesterol
0mg
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