Pasta alla Veganara

I love this. It's easy, fast, and delicious. The sort of slightly fancy comfort food that looks appetizing in the frozen dinners section of the super-market. Don't go there! They're not vegan! Also, this is more delicious and almost as easy.

Vegan Carbonara Sauce

I cannot remember where I found this recipe online, but it is amazing:


INGREDIENTS

2-4 Tbsp cashew paste (or cashew meal, whatevs)
1 Tbsp white miso (I have never tried this, in all honesty. It's fine without).
1 Tbsp tahini
1/2 tsp dijon mustard
2-3 cloves garlic, minced
pinch nutmeg
salt and pepper
1 cup plant milk (I've done it with water instead, with some soy flour thrown in)
1 cup stock
2 Tbsp starch
3 Tbsp chickpea flour (optional, but I like the colour and slight egginess it provides)
2 Tbsp nutritional yeast (optional, not sure how it'd go with the miso though)

METHOD

1. Whisk the cashew paste, tahini, miso (if using), mustard, garlic, nutmeg, salt and pepper until smooth (add a little of the plant milk if needed). Whisk in rest of the milk, stock, and starch (dissolved in a little liquid first, so you don't get clumps), nutritional yeast and chickpea flour (if using) until combined.

2. Heat over medium-low, stirring lots (don't let the bottom catch!) until it begins bubbling and becomes thick and creamy. Turn off heat.


For Pasta alla Veganara, serve this sauce with pasta, peas, other veg if you're keen (spinach or broccoli would probably work nicely. And for some reason I'm thinking corn... what is this turning into? Sorry, Italy.), and Vegan Dad's delicious tofu pancetta. The last time I made this I was thinking of trying smoky soya sauce chickpeas instead of tofu, but that'll have to be next time...

Timing wise, put your pasta on first and start your pancetta. The sauce comes together very quickly (I don't even really bother measuring anymore - it's very forgiving). When everything's done - add your sauce to your pasta, 'pancetta' and peas (can add direct from frozen) and warm through until everything is hot.