Serves 2.
Ingredients
160g spaghetti
160g mushrooms sliced
100g spinach
2 cloves garlic chopped
For the sauce…
3/4 cup cashews
1/2 cup soya milk
1 tbsp nutritional yeast
1/2 tsp each salt & pepper
Handful of parsley
Spaghetti Carbonara
– Full recipe http://bit.ly/2fTAOcvPosted by So Vegan on Tuesday, 15 November 2016
Method
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. Add the spinach and parsley, and fry for a further 5 minutes.
4. Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.
5. Drain the spaghetti and transfer to saucepan with the mushrooms. Pour the carbonarra sauce on top and mix until everything is combined.
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11 comments
This recipe is so simple and so tasty, the best meal I’ve had in ages. Thank you so much!
Thanks so much for getting in touch. So glad you enjoy the recipe. Roxy (So Vegan)
Hi,
Please could you let me know what’s the maker of the blender you use for the cream? I have a Blendtec, but it want do small amount.
Thanks
Hi Kasia, we use a Nutribullet Pro 900W. Thanks, Roxy (So Vegan)
im in love with recipe like this! amazing, simple and delicious!
Awesome! Thanks so much for the great feedback! Roxy (So Vegan)
what Can I us instead of cashews?
You could maybe try using cannellini beans. We haven’t tried this though so let us know how it goes. Many thanks, Roxy (So Vegan)
Can you hear the cashew sauce, or do you simply add it to the hot pasta?
Can I use almond milk instead of soya milk?
Also, the quantity of cashews and milk seems – bit small, is it enough to make the spaghetti creamy?
Hi Arti, yes you can use almond milk instead of soya. There is enough sauce to coat the spaghetti but you could make double if you fancy! Many thanks, Roxy (So Vegan)