Vegan Spaghetti Carbonara
This vegan twist on the classic Italian carbonara is delicious and satisfying. It features a creamy cashew sauce and savory mushrooms, creating a rich and indulgent dish. Perfect for a cozy dinner, this plant-based version of carbonara is easy to prepare and full of flavor. Serve it over your favorite spaghetti for a comforting meal that everyone will love.
Instructions
- Cook the spelt spaghetti according to the package instructions until al dente. Drain and set aside.
- Soak 30 grams of cashews in hot water for 15 minutes. Drain them and blend with 150 milliliters of soy milk until you have a smooth, creamy mixture.
- Chop the garlic finely, halve the cherry tomatoes, and slice the mushrooms.
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 2 minutes.
- Add the sliced mushrooms to the pan and cook until they release their juices and start to brown, about 5-7 minutes.
- Stir in the halved cherry tomatoes and cook for another 5 minutes, until they soften.
- Pour the blended cashew mixture into the pan and stir in the nutritional yeast. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Season the sauce with Black Salt and pepper to taste.
- Toss the cooked spaghetti with the creamy sauce until well coated. Serve hot and enjoy your vegan spaghetti carbonara.
Notes
- Keep heat medium/low once the cashew sauce goes in—high heat can make it thicken too fast.
- Kala namak adds the “eggy” carbonara vibe; start small and adjust to taste.
Equipment Needed
- Pot
- Stove
- Colander
- Skillet
- Spatula
- Blender
- Mixing Bowl
- Knife
- Cutting Board
- Liquid Measuring Cup
- Kitchen Scale
Nutrition Facts
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