Fast and Easy Vegan Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 400 g pasta of choice (spaghetti, fettucini, bucantini, or gluten-free if preferred)
For the smoky sun-dried tomato bites:
1/2 cup sun-dried tomatoes (the dry kind, not in oil), sliced
2 teaspoons soy sauce
1/4 teaspoon liquid smoke
For the carbonara:
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour (gluten-free if preferred)
2 1/2 cups non-dairy milk (such as soy or almond)
1 tablespoons nutritional yeast
3/4 teaspoon black salt (also called kala namak), use regular salt if preferred
1/4 teaspoon black pepper
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Directions: |
Directions:Bring a large pot of water to a boil and cook the pasta according to the package directions.
Mix together the sun-dried tomatoes, soy sauce, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.
Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more non-dairy milk, and if the sauce is too thin, simply cook it longer.
Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine. Serve hot. Garnish with parsley and parmegan if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 min |
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