Creamy Vegan Pasta Carbonara
This super easy vegan carbonara is full of delicious flavors, and kids love it! For adults, jazz this simple dinner up with some veggies, herbs, and spices.
Ingredients
- 1 pack gluten-free fettucini
- 1/2 cup raw unsalted cashews, soaked and drained
- 1/2 cup blanched slivered almonds, soaked and drained
- 1/4 cup toasted pine nuts, divided
- 1/2 tablespoon white miso paste (or chickpea miso paste)
- 2 teaspoons minced garlic
- 1 teaspoon Celtic sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 cup filtered water
- 1/2 cup plus 2 tablespoons unsweetened almond milk
- 1 1/2 tablespoons fresh lemon juice
- Pinch of lemon zest
- Freshly ground black pepper, to taste
Instructions
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Cook the pasta according to package directions. Meanwhile, prepare the sauce.
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Throw the cashews, almonds, 2 tablespoons of the pine nuts, miso, garlic, sea salt, mustard, onion powder, water, milk, and lemon juice into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
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Drain the pasta and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and on a medium-low heat let the sauce thicken. This will take 2 to 3 minutes. Stir in the lemon zest and pepper. Serve, sprinkling with the remaining pine nuts.
Recipe Notes
Garlic and Spice Note: This sauce is meant to be family-friendly. Adults may want to boost the flavor with more garlic, Dijon, and black pepper.
Milk Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1–2 tablespoons of milk or more if needed to thin, and stir through over low heat.
Idea: Greens are delicious wilted into this pasta. Add a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.
Recipe from Plant-Powered Families copyright 2015 by Dreena Burton.
Photo by Trent Lanz and styling by Alicia Buszczak
Other recipes from the book:
Ta-Quinos
White Bean Guacamole
Crazy Brownies
No-Bake Granola Bars