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Vegan Carbonara | Roxy and Ben

Vegan Carbonara

Vegan Carbonara

10 mins prepServes 2

This vegan version of classic carbonara serves 2 people and uses spaghetti, mushrooms, and a creamy cashew sauce, making it delicious and healthy.

2 servings

What you need

spaghetti

5 ⅔ oz spaghetti

mushroom

5 ⅔ oz mushroom

spinach

3 ⅗ oz spinach

garlic

2 clove garlic

cashew

¾ cup cashew

soy milk

½ cup soy milk

nutritional yeast

1 tbsp nutritional yeast

salt

½ tsp salt

pepper

½ tsp pepper

parsley

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Instructions

1: Soak cashews in hot water for one hour to soften.

2: Cook the spaghetti according to packet instructions.

3: Add a little olive oil to a saucepan and fry the mushroom and garlic for 8 minutes.

4: Add the spinach and parsley, and fry for a further 5 minutes.

5: Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.

6: Drain the spaghetti and transfer to saucepan with the mushrooms.

7: Pour the carbonara sauce on top and mix until everything is combined.

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