Vegan Carbonara with Roasted Summer Vegetables
Rated 4.7 stars by 3 users
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Vegan Carbonara with Roasted Broccoli, Cherry Tomatoes & NOOCH IT!
This vibrant twist on a classic Italian favorite brings together creamy vegan carbonara and peak-season summer veggies for a bowl of pure sunshine. Roasted broccoli and juicy cherry tomatoes add depth and color, while a silky sauce made with garlic, nondairy milk, and a generous dose of NOOCH IT! Cashew Parm coats every bowtie noodle in luscious, cheesy flavor.
Optional black salt lends that “eggy” carbonara touch without a single egg. It's cozy, creamy, and just a little fancy—perfect for weeknight dinners, summer gatherings, or when you just want a satisfying pasta dish that’s 100% plant-based.
Perfect for: dairy-free pasta lovers, summer weeknight meals, or a vegan take on carbonara.
Ingredients
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2 cups broccoli florets
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2 cups cherry tomatoes (halved)
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2 tsp olive oil
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1 lb. bowtie pasta
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3 tbsp Bacon Bliss Grapeseed Oil
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1/2 tbsp minced garlic
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1/4 cup flour
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2 1/2 cups unsweet nondairy milk
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4 tbsp NOOCH IT! Cashew Parmesan
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1/2 tsp black salt (optional: gives “eggy” taste)
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1/4 tsp salt
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Pepper to taste
Roasted summer Vegetables
Pasta
Vegan Carbonara Sauce
Directions
Heat a large frying pan over medium high heat with the olive oil.
Add minced garlic, cook for 1 min.
Stir in flour, cook for 1 min, slowly add your nondairy milk. Whisk constantly to remove clumps, bring to boil and cook for 5 mins or until sauce thickens.
Stir in NOOCH IT!, black salt, salt and pepper.
Taste and adjust seasoning as desired.
If the sauce is too thick for your preferences, add nondairy milk incrementally until desired consistency is achieved.
Toss in your cooked bowtie pasta and roasted broccoli and tomatoes. Garnish with fresh basil and NOOCH IT!.
