Vegan Carbonara

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The January blues call for a quick, cozy, and creamy recipe. We offer you this vegan alternative to an Italian classic;
The Carbonara.

Opt for a healthier alternative thanks to Alver’s Protein Penne Pasta and enjoy a guilt-free, comforting meal!

Recipe for 2 people

Time: 30 minutes


For the sauce:

  • 100g cashews
  • 30g water
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • Large pinch of salt

For the pasta and topping:


  1. Soak cashews in boiling water for 10 minutes
  2. Mix all the sauce ingredients in a high-speed blender until you obtain a smooth and creamy sauce. If too thick, add water until desired consistency.
  3. Thinly slice mushrooms and stir-fry them in a small pan with a tablespoon of soy sauce and olive oil until cooked through and brown
  4. Slice sun-dried tomatoes into 0.5cm pieces
  5. Cook pasta as indicated on the packaging
  6. When it’s cooked, strain the pasta and incorporate the sauce, mushrooms, and sun-dried tomatoes. Salt to taste.
  7. Combine well and serve topped with parsley and olive oil
  8. Enjoy!

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