Vegan Carbonara (Spaghetti Veganara)

After the last recipe I thought we would get a little more indulgent, so, here is the creamy and delicious Vegan Carbonara, or what I call, Spaghetti Veganara!

Spaghetti Veganara

Nutrition
Energy: 754Kcal, Fat: 39.5g, Carbs: 78.7g, Protein: 26.2g (per portion)

Ingredients

Tenderstem broccoli, 5 stems.
Chestnut mushrooms, 100g. (Shitake are also popular)
Spaghetti, 70g.
Garlic, 1 large clove.
Cashews, 50g.
Oat milk, 100ml. (This depends on thickness, and other milk can be used)
Paprika, pinch.
Coconut oil, 1 tbsp.
Soy Cheese spread smoked, 1.5tsp. (if you’d like it ‘cheesier’ this can help the mature flavour)

Method

  1. I use a standard sized protein shaker and hand blender for this as it creates less mess, however, a food processor, blender or a bowl and towel will also work fine. Add all but a few of the cashew nuts and milk into a bowl and blend until a creamy consistency has been achieved. If you would like, add the smoked soy cheese now too.
  2. Heat a frying pan with a little coconut oil and place the sliced mushrooms in, add paprika and flip after several minutes on each side. Once crispy, remove from the pan and place to one side.
  3. Acquire a pan with boiling water, or boil your own. Place in the spaghetti following the instructions on the pack (usually ~15mins).
  4. Add the remaining coconut oil and finely sliced garlic, I fry until browned (some paprika will be left in the pan) which is around 4 minutes.
  5. Add the tenderstem broccoli in for a few minutes before re-adding the mushrooms.
  6. Once the pasta is cooked to your liking, remove it with a fork and add to the vegetables. Using a fork here allows a little of the water to be transferred, which is ideal. The starchy water not only adds flavour but helps bind the pasta to the sauce.
  7. Toss the mixture so the vegetables are evenly distributed, add the sauce (it may need a quick stir or pulse on a blender) and toss again so the sauce coats all the pasta.
  8. Garnish with a few crumbled cashew nuts, or just black pepper, serve and enjoy! As always, don’t forget to send us your Vegan Carbonara photos on twitter or hashtag on Instagram.

Have your say!

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