This is the ultimate plant-based carbonara. The tahini works an absolute treat in making it creammyyyy.
Cooking Time (Includes Preparation Time): 40 Minutes
4 Tablespoons of Tahini
200ml of Alpro Soya Unsweetened
100g of Cashews (soak them for 30 minutes in hot water)
1 Garlic Bulb
450g of Spaghetti
4 Portobello Mushrooms
1 Bunch of Parsley
Preheat the oven to 180°C.
Wrap the garlic bulb in baking paper and roast for 30 minutes.
Meanwhile, slice your courgettes and mushrooms into nice diagonal slices. Add to a pan with a splash of oil and fry until brown and caramelised.
Back to the sauce. Into a blender, add your soaked cashews, tahini and Alpro Soya Unsweetened. Squeeze the roasted garlic out of the skins and into the blender. Season with salt and pepper. Blend until smooth.
Get your pasta on (follow packet instructions).
Back to the sauce. Add your Alpro Soya Unsweetened mix to the veggies. Mix it in. Start adding small spoonfuls of the starchy pasta water to thicken the sauce. Add a big squeeze of lemon, a large handful of chopped parsley, a good pinch of salt and a LOT of pepper. Mix everything together.
When the pasta is ready, drain and add to the pan. Toss it all in.
Garnish with freshly chopped parsley, pepper and olive oil. Serve up and it’s ready to go.