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Recipe:

Quick & Healthy Fettuccine Carbonara

Quick & Healthy Fettuccine Carbonara  recipe

If you still think cashews are just a crunchy snack, you likely haven't had the pleasure of trying a cashew-based cheese or cream sauce. You'll never look at those magical little commas the same way again!

Preparation time Prep: 15 mins
cook time cook: 15 mins
serves:
4
Skill level Easy Peasy

You will need:

  • 300 g fettuccine
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200 g button mushrooms, sliced
  • 2 tablespoons flat leaf parsley, finely chopped
Sauce
  • 1 cup cashews
  • 1 cup (200 g) silken tofu
  • 1 cup unsweetened almond milk
  • 3 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ teaspoon soy sauce
  • ½ teaspoon salt
~
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Boil pasta in a large saucepan with plenty of salted water.
  • 2Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until smooth.
  • 3Heat oil in a large frying pan over medium heat. Add onion, garlic and mushrooms and cook, stirring, for 4-5 minutes until soft. Turn off heat and stir through sauce.
  • 4Drain pasta, reserving a small amount of the liquid (around ¼ cup). Add pasta and reserved liquid to frying pan and toss well.
  • 5Divide among serving bowls and top with cracked black pepper and parsley.
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