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Creamy Vegan Carbonara

Yield: 5
Author: Dietician Deepa
Creamy Vegan Carbonara

Creamy Vegan Carbonara


  • 1/4 cup hulled Hemp Seeds, shelled 
  • 1/4 cup Nutritional yeast 
  • 1 tsp sea salt fine (to taste)
  • 3 1/2 cup slices Zucchini (peeled)
  • 6 cloves Garlic (peeled)
  • 2 medium shallots (peeled and cut into quarters)
  • 1/4 cup Nutritional yeast
  • 3/4 cup Almond milk, unsweetened (or rice milk)
  • 1 tbsp White wine vinegar 
  • 1 1/2 Arrowroot flour 
  • 1/4 tsp Black salt (Kala Namak) (or truffle salt, optional but highly recommended)
  • 1/2 tsp Black pepper (to taste)
  • 1 package (16oz) Bentilia's rotini or penne pasta
  • 2 tbsp Parsley, fresh for garnish). 


  2. Add hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use. 
  4. Add zucchini, garlic, shallots to pan. Bake for 30 minutes in 400 degree heated oven. Flipping halfway through baking. 
  5. While the vegetables are cooking bring a large pot of water to a boil and cook the Bentilia pasta. 
  6. While the vegetables are cooking, make sure to cook the pasta according to the box instructions. And make sure to save 1 cup of pasta water for recipe. 
  7. Add the roasted zucchini mixture to a blender along with nutritional yeast, almond or rice milk, white wine vinegar, arrowroot powder, sea salt, black / truffle salt, and black pepper. Blend on high for 1-2 minutes or until smooth. 
  8. Heat a medium sized saucepan over medium heat and once that is warmed up, pour the mixture into the pan. Whisk for about 3-4 minutes until thickened. 
  9. Add the cooked Bentilia pasta to a large serving bowl. Pour the creamy sauce over the top and toss to coat (add in pasta water as need to loosen the sauce)
  10. Divide between bowls, and top with the hemp seed parmesan, and fresh parsley. Also, add shiitake bacon if desired (recipe in website)
Created using The Recipes Generator


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