Cashew Carbonara
Cook and Prep Time: 25 minutes
Serves: 4
You Need
- 1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
- 1lb. Mushrooms, sliced
- 1 ½ cups Peas
- 6-8 cloves Garlic, sliced
- Salt & Pepper, to taste
For the Sauce
- 1 ½ cup Cashews, soaked overnight
- 1 ¾ cups Water or Vegetable Stock
- ½ cup Nutritional Yeast
- 1 T Tamari
- 1 t Smoked Paprika
- Salt & Pepper, to taste
For Serving
- Arugula Salad
- Red Chili Flakes
- Chopped Parsley
- Chopped Basil
- Chopped Cherry Tomatoes
DIRECTIONS
- Rinse and chop the produce accordingly.
- Cook the pasta according to package instructions.
- Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed through.
- Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
- Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.
- Serve with your desired toppings. Enjoy!