Vegan Carbonara


200 g butternut squash

3 tsp. nutritional yeast

3 tsp. tamari

1/2 tsp. Nutmeg

400 g pasta (I use chickpea pasta)

100 g frozen peas

100g tenderstrom brocolli

200 g mushrooms, finely sliced

200 g spinach

2 garlic cloves

olive oil

  1. Soak the cashews in a bowl of water. (We recommend around 2-3 hours) Once soft enough to blend, drain from the water.

  2. Cut the butternut squash in the chunks (without the skin) and steam for 15-20 minutes until soft.

  3. Place the cashews, steamed butternut squash, nutritional yeast, tamari, nutmeg and a squeeze of lemon juice into a blender and blitz together to make a sauce. Adapt the consistency and flavours to your choice.

  4. Put the pasta in a pan of boiling water and cook according to the packet instructions.

  5. Add the tenderstrom broccoli and peas three to four minutes before the end of cooking time.

  6. Sauté the garlic and mushrooms in a little olive oil.

  7. Drain the pasta, brocolli and peas, mix in the sauce then add the mushrooms and spinach to fjnish.

Elizabeth Curtis