Vegan pasta carbonara

Name: Vegan pasta carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Cashew nuts; 3 Tbsp Almond milk; to taste Celtic sea salt; to taste Black pepper (freshly ground); 20 g Mushrooms; 1 hand Fresh basil; 1⁄4 Tbsp Olive oil (mild); 1⁄2 Tbsp Lemon juice; 1⁄2 Tbsp Pine nuts; 1⁄2 Tbsp Yeast flakes; 20 g Peas; 40 g Volkorenpasta

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Vegan pasta carbonara

Living the Green Life

One of the things I missed when I switched to plant-based eating was the Italian pasta Carbonara. How many times I have eaten this. Whenever I was on ...

Macros(per serving)

549Kcal

Fat

52% (32 g)

Protein

12% (16 g)

Carbs

36% (49 g)

41 g Net, 8 g Fiber

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One of the things I missed when I switched to plant-based eating was the Italian pasta Carbonara. How many times I have eaten this. Whenever I was on vacation in Italy, I always ordered the first huge plate of spaghetti with this creamy sauce. Because of the nostalgia for this dish, I started brooding on a vegan alternative and this pasta was still tasty!

Macros(per serving)

549Kcal

Fat

52% (32 g)

Protein

12% (16 g)

Carbs

36% (49 g)

41 g Net, 8 g Fiber

Rate

Ingredients

Servings

Olive oil (mild)

¹⁄₄ Tbsp

Mushrooms

20 g

Black pepper (freshly ground)

to taste

Celtic sea salt

to taste

Volkorenpasta

40 g

Cashew nuts

50 g

Almond milk

3 Tbsp

Yeast flakes

¹⁄₂ Tbsp

Lemon juice

¹⁄₂ Tbsp

Peas

20 g

Pine nuts

¹⁄₂ Tbsp

Fresh basil

1 hand

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

10 min

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