Vegan Pumpkin Pasta Carbonara
Creamy vegan Pumpkin Pasta Carbonara is the ultimate fall dinner. No one will guess that’s full of hidden veggies!
Ingredients
For the Sauce
- 2 cups chopped sugar pumpkin or butternut squash
- 2 cups chopped cauliflower
- ½ cup raw cashews
- ¼ cup chopped onion
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 teaspoon onion powder
- ½ teaspoon sea salt
For the Pasta
- 1 leek coarsely chopped
- Sea salt
- ½ cup dry white wine
- ½ cup peas thawed if frozen
- 8 ounces cooked tempeh bacon chopped
- 1 8-ounce package whole wheat or gluten-free pasta cooked according to the package directions
- Freshly ground black pepper to taste
- A few chopped fresh sage leaves for serving
Instructions
- Place the pumpkin, cauliflower, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
- Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
- Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
- Heat the oil in a large pan over medium-high heat. Add the chopped leek and a pinch of salt, and cook until it begins to brown, about 10 minutes. Add the white wine to the pan and cook until it reduces slightly, about 2 or 3 minutes.
- Add the peas and tempeh bacon and stir to combine. Then pour the blended sauce into the pan and cook until it begins to simmer. Add a little of the reserved cooking water if it becomes too thick.
- Remove from the heat and toss with the cooked pasta. Season with salt and pepper to taste. Divide among 4 plates and top with the fresh sage. Serve hot.