Creamy Vegan Bacon-Free Carbonara
Ingredients
- 8 oz Chickpea Spaghetti
- 3/4 cup plain cashews, soaked
- 1/2 cup water
- 1 tbsp oil
- 1 shallot, minced
- 8 oz mushrooms, sliced
- 1 cup fresh spinach (if using frozen use 1/2 cup)
- 1/4 cup nutritional yeast
- 1/4 cup vegetable broth
- 1 tbsp lemon juice (or ~ 1/2 lemon, juiced)
- 1 tsp liquid smoke
- sprinkle of cracked pepper (optional)
- sprinkle of black salt (optional)
- 8 oz tempeh
Preparation
Cook the chickpea spaghetti according to package instructions and reserve some pasta water
Mince the shallot and sauté in a wide saucepan over medium heat with oil until softened.
Add sliced mushrooms and sauté until cooked, then add spinach and cook until slightly wilted.
While cooking, blend the soaked cashews with 1/4 cup of water until smooth and creamy.
Drain the pasta, keeping the reserved pasta water.
Pour the cashew cream over the vegetables in the saucepan.
Add some pasta water and nutritional yeast, then stir for 1-2 minutes.
Add vegetable broth, lemon juice, and liquid smoke, and stir to combine.
Add the cooked pasta and mix well.
Prepare crispy baked tempeh rashers by slicing the tempeh, seasoning if desired, and baking until crispy
Sprinkle the finished pasta with black salt, crispy tempeh rashers, and cracked black pepper before serving.
