Vegan Carbonara
This Vegan Carbonara is a delightful and impressive dish that comes together quickly. It features creamy sunflower seed-based sauce infused with a hint of eggy black salt, combined with smoky vegan bacon pieces and rich vegan Parmesan. Perfect for weeknights or elegant dinners.
Instructions
- 1
Prepare your vegan bacon pieces (1 cup) if making homemade Portobello bacon, getting it in the oven before starting pasta.
- 2
Boil a large pot of [water (6ea4cb34-7a9a-4fcb-9525-c99e5067c6a5)]. Cook bucatini (16 oz) according to package instructions. Reserve pasta water (1.5 cups) before draining.
- 3
For the sauce, if not using a high-powered blender, soak raw sunflower seeds (0.75 cup) in just boiled [water (fc56f971-e6a4-424d-a40d-79c110e7e01c)] for minutes (5).
- 4
In a blender, combine soaked raw sunflower seeds (0.75 cup), nutritional yeast (4.5 tbsp), sea salt (1 tsp), black pepper (0.375 tsp), and black salt (0.125 tsp). Add reserved pasta water (1 cup) and blend until smooth. Gradually add up to additional reserved pasta water (0.5 cup) to reach desired creamy consistency.
- 5
Pour the prepared sauce over the drained bucatini (16 oz) and toss thoroughly until every strand is coated.
- 6
Serve the pasta immediately, topped with vegan bacon pieces (1 cup) and a generous sprinkle of freshly grated [vegan parmesan].
- 7
Refrigerate leftovers in an airtight container for up to 2 days.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
