To me, carbonara is one of the most important dishes in a vegan kitchen. This is a simple dish in which you can easily get creative in all kinds of ways, and you don’t need to worry about dairy products.
I can’t really remember the first time I made carbonara, but I can remember the first time I tried it out. I was at a friend’s house, and she had some fresh pasta. I remember the smell of the fresh pasta was so good and I just had to try it.
It was unlike any pasta I had ever had before. It was light, fluffy and so yummy.
Ingredients:
- 1 eggplant (thinly sliced)
- 1 cup of cashew cream
- 1/2 cup of nutritional yeast
- 1/2 cup of nutritional yeast
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup of vegan pasta (any pasta)
- 1/4 cup of pine nuts
- 1/4 cup of peas
Directions:
- In a non-stick skillet, heat the olive oil and saute the eggplant and peas for 5 minutes.
- Add the pasta to the skillet and mix together.
- Add salt and pepper to taste.
- Add 1/2 cup of nutritional yeast to the pasta and mix well.
- Add the cashew cream and mix well.
- Add the other 1/2 cup of nutritional yeast to the cashew cream and mix well.
- Add the pine nuts and mix well.
- Stir and serve.
