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Pasta & Vegetable Carbonara

Pasta & Vegetable Carbonara recipe image
This plant-based twist on the classic Italian dish delivers all the comfort of traditional carbonara without the dairy. A velvety sauce made from blended cashews, nutritional yeast, and garlic coats tender bow-tie pasta and roasted seasonal vegetables. The result is a rich, savory meal with a satisfying crunch and deep umami flavor. It&# 226;ÂÂs perfect for cozy weeknight dinners or meal prep lunches. Simple to whip up with pantry staples, this recipe proves that vegan food can be indulgent, elegant, and deeply comforting for the whole family.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 235.8
Dietary: Vegetarian
Description
This plant-based twist on the classic Italian dish delivers all the comfort of traditional carbonara without the dairy. A velvety sauce made from blended cashews, nutritional yeast, and garlic coats tender bow-tie pasta and roasted seasonal vegetables. The result is a rich, savory meal with a satisfying crunch and deep umami flavor. It&# 226;ÂÂs perfect for cozy weeknight dinners or meal prep lunches. Simple to whip up with pantry staples, this recipe proves that vegan food can be indulgent, elegant, and deeply comforting for the whole family.
Ingredients
  • 3 cup Bow Tie Pasta; Farfalle,
Directions
  1. 1
    Soak 1 cup of raw cashews in hot water for 15 minutes to soften, then drain.
  2. 2
    While cashews soak, bring a large pot of salted water to a boil.
  3. 3
    Blanch your choice of seasonal vegetables (such as broccoli, spinach, or cherry tomatoes) in the boiling water for 2-3 minutes, then remove with a slotted spoon and set aside.
  4. 4
    Add the farfalle pasta to the boiling water and cook until al dente according to package directions.
  5. 5
    Drain the pasta, reserving 1 cup of starchy pasta water before draining completely.
  6. 6
    In a blender, combine the soaked cashews, nutritional yeast, garlic, lemon juice, salt, pepper, and 1/2 cup of the reserved pasta water.
  7. 7
    Blend on high until the sauce is completely smooth and creamy, adding more pasta water if needed to reach a pourable consistency.
  8. 8
    Return the hot pasta and blanched vegetables to the pot or transfer to a large serving bowl.
  9. 9
    Pour the creamy cashew sauce over the pasta and vegetables.
  10. 10
    Toss vigorously to coat every piece evenly, adding splashes of reserved pasta water if the sauce thickens too much.
  11. 11
    Season with additional black pepper and fresh parsley if desired, then serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 235.8kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 45.0g15%
Dietary Fiber 3.2g13%
Sugars 0.9g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, sauté minced garlic in olive oil before adding the vegetables to the boiling water, or roast the vegetables separately for a deeper taste.

Ensure the pasta is hot when tossing with the sauce to help it adhere properly. If the sauce separates, a splash of warm water will fix it.

You can substitute cashews with raw sunflower seeds for a nut-free option, though the texture may be slightly grainier.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of plant milk or water to restore creaminess.

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Read it online: https://www.chefs-mate.com/recipe/pasta-vegetable-carbonara/