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gluten-free carbonara

Creamy cashew carbonara

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 620 kcal
Author James Wythe

Ingredients

  • 500 g gluten-free spaghetti
  • 300 g frozen peas
  • 2 handfuls of fresh spinach

For the carbonara sauce

  • 200 g cashews, soaked for 10 minutes in hot water
  • 4 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp dried sage
  • 1/2 tsp garlic powder or 1 small garlic clove, crushed
  • 210 ml unsweetened plant-based milk I used almond
  • 2 pinches of salt
  • 4 pinches of black pepper

Instructions

  1. Cook the spaghetti according to the packet instructions.

  2. A couple of minutes before the pasta is cooked, add the frozen peas and boil for a further few minutes.

  3. Drain the cashews and add all the carbonara sauce ingredients to a blender and blend until smooth, 2 minutes.

  4. Drain the pasta and place back into the pan you boiled it in, adding in the spinach and stiring until wilted.

  5. Pour over the sauce, stir through, then serve.

Nutrition Facts
Creamy cashew carbonara
Amount Per Serving
Calories 620 Calories from Fat 280
% Daily Value*
Fat 31.1g48%
Saturated Fat 11.6g73%
Sugar 5.3g6%
Protein 21.3g43%
* Percent Daily Values are based on a 2000 calorie diet.