Tuesday, 11 April 2017

Veggie Tagliatelle Carbonara | Recipe

Disclaimer: I don't think this meal can technically be called 'carbonara' because it's veggie so doesn't feature pancetta or parmesan. I also skipped the raw egg yolk in the dressing, because gross. Anyway, that's the closest name I could think of for this cheesy, garlicky, peppery pile of yumminess. The melted cheese has made it look like a big smush here but I promise it's tasty.

Ingredients to serve 1 hungry person:

  • 3 nests of tagliatelle pasta (or 2 if you're weak)
  • 2 large chestnut mushrooms or a small handful of shiitake mushrooms
  • 1/2 onion
  • A big ass pile of shaved ricotta cheese
  • A small handful of frozen peas (who measures peas?)
  • 1/4 broccoli
  • A sprinkle of pine nuts
  • 1 tsp coconut oil
  • 100ml cashew milk (normal is fine too)
  • 1/2 tbsp butter (I use Vitalite spread)
  • 1 tbsp double cream or natural yoghurt
  • 10g plain flour
  • Seasoning: garlic, black pepper, parsley and sesame seeds to taste

  1. Boil the tagliatelle in a saucepan, you guys know how to boil pasta.
  2. Boil the broccoli and peas - separately if you're planning to Instagram a photo or together if you're a normal person.
  3. Chop the mushrooms and onion, add to a saucepan and fry in coconut oil for 5 minutes.
  4. In a new saucepan, melt the butter with a teeny blob of coconut oil and add the milk.
  5. Add as much cheese as you like, the more the merrier. Lots of stirring.
  6. When everything is melted together, sieve in the flour. Stir until it gets saucy.
  7. Add the seasoning to the sauce, go heavy on the garlic and black pepper.
  8. Once the pasta is cooked, mix it into the sauce with the peas.
  9. Serve with the broccoli, garnish with the pine nuts, sesame seeds and a heck load more cheese. Ta dah!
As I was writing this post, I realised I'd just made it up as I went along so didn't have exact measurements for the ingredients. It's easy enough to just play it by eye and add as much or little of everything to suit your taste. Professional, huh? Hope you enjoy! To snoop on more of my culinary adventures, check out my Foodie Instagram.