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creamy vegan pasta carbonara
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Servings: 4


Remove All · Remove Spices · Remove Staples

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Step 1

Cook the pasta according to package directions. Meanwhile, prepare the sauce.

Step 2

Throw the cashews, almonds, 2 tablespoons of the pine nuts, miso, garlic, sea salt, mustard, onion powder, water, milk, and lemon juice into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.

Step 3

Drain the pasta and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and on a medium-low heat let the sauce thicken. This will take 2 to 3 minutes. Stir in the lemon zest and pepper. Serve, sprinkling with the remaining pine nuts.