Creamy Carbonara with Vegetables

Creamy Carbonara with Vegetables

Creamy Carbonara with Vegetables

Do you ever try and make a dish fom a little bit of this and that leftover in your fridge and pantry? Well this recipe was born from exactly that! You can use whatever vegiies you have on hand. This delicious creamy sauce is really a blend of a Smoky Alfredo and a Carbonara, best of both worlds!



About 8 -10 oz of Pasta ( I used up two kinds of Pasta that I had on hand)

2 cups Chopped Baby Spinach

1 small can of Organic Mushrooms

2 cups Mixed Vegetables ( I had leftover cooked Broccoli and Green Beans)

1 tsp of Fresh Thyme

2 tsp of chopped Parsley

2 tsp of Bac-Uns ( you can use whatever Vegan Bacon bits you have)

Cream Sauce:

1/3 cup Terrasoul Raw Mylk Cashews

1/4 cup Go Raw Simple Seeds ( sprouted Sunflower & Pumkin Seeds)

2 cloves of Garlic

1/4 cup Nutritional Yeast

1 1/2 tsp of Braggs Liquid Aminos ( you can sub a light Soy Sauce)

1/2 tsp of Onion Powder

1/2 tsp of Umami Seasoning ( I use Trader Joe’s brand)

pinch of Nutmeg

1/3 cup Good Planet Foods Smoked Mozzarella Shreds

1/3 cup plus 2 Tbsp of Unsweetened Plant Milk ( I use Silk Cashew)

Salt & Pepper to taste


1. Soak the Cashews and Seeds in hot water for at least 30 minutes. Rinse and set aside

2. Cook the Pasta according to package directions

3. Once the Pasta is drained throw in the Veggies and mix well. The residual heat should start to wilt the Spinach

4. To make the Sauce: Blend together all the ingredients until smooth and creamy

5. With the pot of Pasta and Veggies on med - low heat, pour over the sauce and mix well

6. Add in the Bac-Un Bits and fresh Herbs and mix well. Let everything heat through.

7. Top with more fresh herbs and more Bac-Un Bits before serving