Creamless Carbonara 🥦

This dish is so wholesome! It takes very little time to make (30 mins), tastes so good, is relatively inexpensive, and is so nutritious! I didn’t get the best pic of it, but it was 10/10.

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The following recipe serves 2!

Recipe:

Base:

150g wholegrain spaghetti

200g mushrooms ( I used too little)

200g garden peas

250g brocoli

Spray oil for mushrooms .

Sauce:

50g cashews (soak for 1 hr to soften)

1/2 head cauliflower

1/2 tsp garlic granules

1/2 tsp black pepper

2tblsp nutritional yeast

50ml soya milk

1/2 stock cube dissolved in 100ml water

*sauce inspired by a @rozannapurcell recipe

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Method:

1.Put your wholegrain pasta in a pot of boiling water and cook as per packet instructions.

2. Chopped up cauliflower and boil in minimum water to soften (or steam) for approx 8 mins.

3. Add peas and broccoli to their own pot and cook (boil or steam) until tender.

4. Chop mushrooms and fry with spray oil until cooked. Then set aside in a bowl.

6. For sauce, mix cauliflower, cashews and all remaining spices and herbs and pepper into the same pot.

7. Dissolve 1/2 stock cube in 100ml boiling water (use water that was used to cook veg if you boiled veg). Once dissolved add soya milk and transfer to the pot with sauce ingredients. Add nutritional yeast. Blend all these ingredients until smooth.

8.Drain all other veg and pasta and transfer to sauce and stir until thoroughly mixed.

9. Serve and Enjoy!

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Nutrition per serving (recipe serves 2):

620 kcals

15.5g fat

31g protein

87g carbs

20g fibre

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