Usually, pasta carbonara is an extremely heavy, rich dish – but not this pasta. This recipe gives you all of the decadent flavors in pasta carbonara without any of the guilt. This dish is packed full of vegetables and a has a creamy carbonara sauce that is to die for.

Pasta Carbonara [Vegan]

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Ingredients

  • 1 package of quinoa noodles
  • 1 8-ounce package of Shiitake mushrooms
  • 1 16-ounce package of spinach
  • A sprinkle of smoked seasoning
  • Black pepper, to taste
  • 2 pieces fresh sage
  • 1 tablespoon coconut oil
  • 3 cups vegan cheese spread
  • 1 teaspoon smoked seasoning
  • 2 shallots
  • 1 tablespoon white wine vinegar
  • 3 tablespoons vegan butter
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Preparation

  1. Prepare the vegan cheese spread and set it aside.
  2. In a pan, bring about 3 cups of water to a boil and add the quinoa noodles. Cook them according to package instructions. Drain the noodles and set aside.
  3. In a skillet, heat up 1 tablespoon of coconut oil and sautée the shallots until they are translucent.
  4. Add the mushrooms and cook for about 7 minutes.
  5. Add the spinach and cook it for about 3 minutes or until spinach begins to wilt.
  6. Then add the pepper, smoked seasoning, and fresh sage.
  7. Add the sautéed vegetables to the pan of noodles, and then fold in the vegan cheese sauce.
  8. Bring stove top heat to medium.
  9. Add the white wine vinegar, vegan butter, black pepper, and smoked seasoning to the pan and cook it on medium heat for 3-4 minutes.
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