Easy Vegan Spaghetti Carbonara

This vegan spin on a carbonara is incredibly simple to make and full of flavour. From pot to plate it takes just 20 minutes to make! Using cashews and nutritional yeast you can whip up a delicious sauce bursting with umami.

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Ingredients

gluten free spaghetti 300 g
cashews 200 g
frozen peas 375 g
spinach 2 handful
almond milk 210 ml
nutritional yeast 4 tbsp
dried sage 1 tsp
garlic powder ½ tsp
olive oil 2 tbsp

Method

Soak the cashews in hot water.
Cook the spaghetti according to the packet instructions, in a large pan. Add the frozen peas to the pan for the last minute of cooking.
Meanwhile, drain the cashews and pop them into a blender with the nutritional yeast, the olive oil, dried sage, garlic powder and almond milk. Blend to a smooth consistency, adding a splash of water if needed. Season to taste with salt and pepper.
Drain the spaghetti and peas. Add the spinach to the same pan, with a drizzle of olive oil and cook until it wilts . Add the spaghetti and peas back into the pan and stir well.
Stir in the blended sauce. Check the seasoning and adjust to taste. Serve and enjoy!

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