CREAMY VEGAN PASTA CARBONARA

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CREAMY VEGAN PASTA CARBONARA


Ingredients

  • 4 servings
  • 1 package naturally gluten-free linguine
  • 200 g frozen green peas
  • olive oil
  • 200 g tofu (can be replaced by mushrooms or chickpeas)
  • 2 garlic cloves, pressed
  • 1 tsp chilli flakes
  • 1 pinch garlic powder
  • herbal salt
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp soy sauce
  • PASTA SAUCE
  • 1 cup cashew nuts, soaked for 30 min
  • 3/4 cup coconut milk
  • 2 tbsp nutritional yeast
  • salt and pepper

Instructions

  1. Cook the pasta according to package directions (add the green peas at the end of the cooking time). Meanwhile, prepare the tofu and sauce.
  2. Dice and fry the tofu in olive oil with garlic, chili flakes, garlic powder and herbal salt. Add the apple cider vinegar and soy and cook for a few more minutes.
  3. Throw the cashews, coconut milk, yeast, salt and pepper into your blender and blast in high for 60 seconds until smooth and creamy.
  4. Mix everything in the frying pan, serve!

 

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