Vegan Carbonara

Total Time: 20 mins

Prep Time: 10 mins

Cook Time: 10 mins

Yield: 5 servings

This carbonara is much easier to make than the original and is just as tasty! I enjoyed the rich carbs comfort it gave me without feeling too guilty like the original carbonara.

Ingredients:

4 cups of pasta

1 tsp olive oil

2 onions, chopped

3 cloves garlic, minced

1/4 cup flour

2 1/2 cup almond milk

3/4 tsp salt

1 tsp black pepper

1 tbsp nutritional yeast (optional)

Nutrition:

550 calories 3g fat 30g carbs 2g protein

Steps:

1) In a pot of boiling water, add salt and then add pasta, according to package instructions, then drain well.

2) In a large pan, heat olive oil over medium heat. Add the chopped onions and garlic, then sauté until the onions turns translucent and start to brown, which should take about 5 mins.

3) Sprinkle flour over the onions and stir to coat them, let it cook for about 60 seconds, then start to whisk in the other ingredients- almond milk, salt, pepper, nutritional yeast. Cook the sauce for about 5 minutes until it thickens, occasionally whisking as needed. If the sauce is too thin, continue to cook it for longer. If the sauce is too thick, add a bit more milk.

4) Turn the heat off of the pan, then add your cooked pasta into the sauce and toss until the sauce coats the pasta. Serve hot and garnish with parsley and parmesan or vegan parmesan if you want.

*To substitute the flavor of a bacon alternative, you may also use sun-dried tomatoes and combine them with soy sauce and liquid smoke in small bowl and set aside to let them absorb the flavors. Add the tomatoes when adding the almond milk.

Buon Appetito!