Vegan Carbonara with Roasted Summer Vegetables
There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers.In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti".
Nothing tastes more like summer than veggies straight out of the garden, or from your local farmers market! This vegan classic carbonara is easy to whip up, and you can use your favorite fresh veggies to put summer right on your plate.
2 cups broccoli florets
2 cups cherry tomatoes (halved)
2 tsp olive oil
1 lb. bowtie pasta
3 tbsp olive oil
1/2 tbsp minced garlic
1/4 cup flour
2 1/2 cups unsweet nondairy milk
4 tbsp NOOCH IT! Cashew Grated Cheeze
1/2 tsp black salt (optional: gives “eggy” taste)
1/4 tsp salt
Pepper to taste
Roasted summer Vegetables
Vegan Carbonara Sauce
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!.