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Dinner · Italian
Vegan carbonara
Silky cashew sauce, smoky mushrooms and a lot of black pepper.
25 min Serves 2Contains: nuts, gluten
Method
- 1
Cook the pasta and keep a cup of the water.
- 2
Fry the mushrooms or tofu with smoked paprika until deeply browned and crisp.
- 3
Blend cashews, nutritional yeast, garlic, kala namak and 1/2 cup water until smooth.
- 4
Toss the drained pasta with the sauce off the heat, loosening with pasta water.
- 5
Fold in the crisp bits and finish with a heavy hand of black pepper.
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