Alright, don’t run away just because this dish says vegan..
Many equals vegan with being boring, flavourless not for them, but often those who have that opinion have never even tried a vegan meal or they’ve just been unfortunate enough to have a really poorly cooked one.
Happy to let you know that this dish is neither of those.. Well, I can’t be held accountable for your cooking-skills, but I dare say this is almost fool-proof and can be completed by even the most seasonal home-cook.
If you’re after a healthier alternative & to cut down on your animal-protein consumption, but still want to have a creamy & delicious pasta, well then this is absolutely for you.
Instead of using your standard eggs & cream you’d be using for a traditional Carbonara, I’ve incorporated coconut-cream & nutritional yeast which gives it the yellow colour along with it’s ‘cheesy-ness’. Instead of bacon, it contains baby peas, broccoli, green beans & mushrooms. It’s also made on a brown-rice pasta, which makes it gluten & wheat free.
Dietary Requirements: Vegan, Gluten-free, Wheat-free, Sugar-free.
SERVES 4
INGREDIENTS:
- 500g brown rice pasta
- 1,5 cups of steamed broccoli florets
- 1 cup of frozen peas, defrosted
- 10 mushrooms, cut into slices
- 1 cup of steamed green beans, cut into halves
- 2 cloves of garlic, finely chopped
- 1 can of organic coconut cream
- 0.25 cups of organic vegetable stock
- 3 tbsp nutritional yeast
- 4 tbsp coconut flour
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- Salt & pepper
- Pepitas
- Olive Oil
INSTRUCTIONS:
- Bring a large pot with water & salt to the boil on the stove.
- When boiling, add the rice-pasta and let it simmer for 8-10 minutes or until al-dente.
- Heat up a large sauce-pan and add 1 tsp of olive oil. Then add garlic, broccoli, green beans, mushrooms & stir.
- Add turmeric, ginger and a bit of salt & pepper.
- Add the coconut cream and nutritional yeast to the vegetable-mixture and stir.
- Add coconut flour by the tbsp and stir after each spoon. This is to thicken it up, so the sauce becomes creamier.
- If the sauce becomes too thick add more vegetable-stock.
- Add the drained pasta to the pot along with the peas and mix it all together. Add more salt & pepper to taste.
- Arrange on plates or in bowls and decorate with pepitas and more nutritional yeast flakes.
If you do end up cooking this, I’d love to see your creations.
Please tag me on Instagram; @carolinehgroth so I can share your wonderful cooking.
Lots of love, Anna xx
