Yield: 5
Creamy Vegan Carbonara
Ingredients
- 1/4 cup hulled Hemp Seeds, shelled
- 1/4 cup Nutritional yeast
- 1 tsp sea salt fine (to taste)
- 3 1/2 cup slices Zucchini (peeled)
- 6 cloves Garlic (peeled)
- 2 medium shallots (peeled and cut into quarters)
- 1/4 cup Nutritional yeast
- 3/4 cup Almond milk, unsweetened (or rice milk)
- 1 tbsp White wine vinegar
- 1 1/2 Arrowroot flour
- 1/4 tsp Black salt (Kala Namak) (or truffle salt, optional but highly recommended)
- 1/2 tsp Black pepper (to taste)
- 1 package (16oz) Bentilia's rotini or penne pasta
- 2 tbsp Parsley, fresh for garnish).
Instructions
- TO MAKE THE HEMP PARMESAN
- Add hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use.
- TO MAKE CARBONARA PASTA
- Add zucchini, garlic, shallots to pan. Bake for 30 minutes in 400 degree heated oven. Flipping halfway through baking.
- While the vegetables are cooking bring a large pot of water to a boil and cook the Bentilia pasta.
- While the vegetables are cooking, make sure to cook the pasta according to the box instructions. And make sure to save 1 cup of pasta water for recipe.
- Add the roasted zucchini mixture to a blender along with nutritional yeast, almond or rice milk, white wine vinegar, arrowroot powder, sea salt, black / truffle salt, and black pepper. Blend on high for 1-2 minutes or until smooth.
- Heat a medium sized saucepan over medium heat and once that is warmed up, pour the mixture into the pan. Whisk for about 3-4 minutes until thickened.
- Add the cooked Bentilia pasta to a large serving bowl. Pour the creamy sauce over the top and toss to coat (add in pasta water as need to loosen the sauce)
- Divide between bowls, and top with the hemp seed parmesan, and fresh parsley. Also, add shiitake bacon if desired (recipe in website)