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A creamy, rich, and surprisingly authentic vegan carbonara. The sauce is cleverly made from a base of sautéed zucchini and garlic, blended with nutritional yeast, almond milk, and a surprising kick from pickle brine and black salt to mimic the eggy, cheesy flavor of the classic dish. It's tossed with spaghetti and crispy vegan pancetta for a satisfying and impressive Italian-inspired meal.
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Sauté peeled and chopped zucchini with garlic until soft and browned. → Blend the cooked zucchini mixture with almond milk, nutritional yeast, pickle brine, black salt, and pepper to create a smooth cream sauce. → Sauté diced vegan ham until crispy, then cook spaghetti until al dente. → Toss the drained pasta with the crispy ham and creamy zucchini sauce in the skillet. → Serve immediately, garnished with vegan parmesan and lots of black pepper.
Sauté peeled and chopped zucchini with garlic until soft and browned. → Blend the cooked zucchini mixture with almond milk, nutritional yeast, pickle brine, black salt, and pepper to create a smooth cream sauce. → Sauté diced vegan ham until crispy, then cook spaghetti until al dente. → Toss the drained pasta with the crispy ham and creamy zucchini sauce in the skillet. → Serve immediately, garnished with vegan parmesan and lots of black pepper.
A creamy, rich, and surprisingly authentic vegan carbonara. The sauce is cleverly made from a base of sautéed zucchini and garlic, blended with nutritional yeast, almond milk, and a surprising kick from pickle brine and black salt to mimic the eggy, cheesy flavor of the classic dish. It's tossed with spaghetti and crispy vegan pancetta for a satisfying and impressive Italian-inspired meal.
Peel the zucchinis and roughly chop them. Smash and peel the garlic cloves.
Heat olive oil in a cast iron skillet over medium-high heat.
Add the zucchini and garlic to the pan, season with salt, and sauté until softened and lightly browned.
While the zucchini cooks, bring a large pot of salted water to a boil for the pasta.
Transfer the cooked zucchini and garlic mixture to a high-speed blender.
The key to the 'eggy' flavor is the black salt (kala namak). Don't skip it if you want an authentic carbonara taste.
Don't rinse the pasta after draining. The starch on the noodles helps the sauce cling better.
Peeling the zucchini makes the sauce a creamy white color, but you could leave the skin on for a green-hued sauce and extra nutrients.
If you can't find vegan ham sausage, homemade tofu bacon crumbles would be a great substitute for the smoky, salty element.
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