Egg-Free Vegetarian Carbonara Pasta Roasted with Asparagus
Ingredients
  • 1 cup of cashews
  • 1-2 cups of water
  • 10 small asparagus
  • ½ box of Barilla Collezione Bucatini pasta
  • 3 teaspoons of olive oil divided
  • Salt to taste
  • 1 cup chopped yellow onion
  • 3 cloves of chopped garlic
  • ½ cup of unsweetened almond milk
  • ½ teaspoon of fresh cracked pepper
  • 1 teaspoon of onion powder
  • Juice of 1 lemon
  • 2 tablespoons of parmesan cheese or nutrition yeast for a vegan version
  • Optional: basil
Instructions
  1. Start by soaking 1 cup of cashews in 2 cups of water for 1 hour.
  2. Preheat the oven to 415F, then lay asparagus on a baking sheet.
  3. Drizzle 1 teaspoon of olive oil onto the asparagus and top with salt and pepper.
  4. Roast for about 10 minutes or until the tops of asparagus start to crisp.Next we’re going to cook the pasta.
  5. Bring 4-6 quarts of water to a boil. Add salt to taste, then add the pasta to boiling water.
  6. For authentic “al dente” pasta, boil for 7 minutes, stirring occasionally. For more tender pasta boil an additional minute.
  7. While the pasta is boiling, get out a pan and sauté the chopped onions in 2 teaspoons of olive oil over medium heat for 1-2 minutes or until fragrant.
  8. Add the chopped garlic and cook for another 1-2 minutes, continue to stir. Once the cashews are done soaking, add 1 cup of cashews and 1 cup of soaking water in a high-speed blender or food processor.
  9. Add the cooked onions, garlic and almond milk and pulse/blend until creamy. Remove the sauce from the food processor and mix with the cooked pasta. Squeeze the juice of ½ lemon on top and stir.
  10. Then sprinkle in parmesan cheese or nutritional yeast, and pepper and onion powder.
  11. Next, chop half of the cooked asparagus into ½-inch pieces.
  12. Mix throughout pasta. Serve the other half of the cooked asparagus as a side.
  13. Lastly, if you want to add basil, chop it now then sprinkle on top.