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 Tbsps Tahini
200ml Alpro Soya Unsweetened
100g Cashews (soak them for 30 minutes in hot water)
1 Garlic Bulb
4 Portobello Mushrooms
Bunch of Parsley
Wrap the garlic bulb in baking paper, and roast for 30 minutes at 180°C.
Get on with the rest of the dish. Slice your courgettes and mushrooms in to nice diagonal slices. Add to a pan with a splash of oil and fry until brown and caramelized.
Back to the sauce. Into a blender, add your soaked cashews, tahini, Alpro Soya Unsweetened. Squidge the roasted garlic out of the skins and add that. Season with salt and pepper. Blend until smooth.
Get your pasta on.
Back to the sauce. Add your Alpro Soya Unsweetened mix to the veggies. Mix it in. At this point, start adding small spoonfuls of the starchy pasta water, to thicken. 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, more pepper and some olive oil. Serve up and it’s ready to go.