RRP: Plant Based
Creamy Pea Carbonara
Serves 2 - 4 People
Prep time: 30 minutes
1 Packet of good quality spaghetti gluten free or normal
3 charlottes chopped
1 cup120 grams of frozen peas
Pinch of salt
Fresh cracked black pepper to taste
1 cup of pre soaked cashews (soaked for two hours)
1 1/2 cup of water (375 ml)
1/4th Cup 60 grams of raw almonds
Pinch of salt
Pinch of bbq spice mix
Put your chopped charlottes in a pan and fry off on medium heat until nice and soft for a bout five minutes. Once softened add your peas and salt and pepper to taste, give it a stir warm through and set aside.
Pre prepare your nut mesan by adding all the ingredients into the 225ml vitamix container and pulse until you have a parmesan like consistency and set aside.
Now boil a big pan of water for your pasta. add the pasta after the water has come to a boil and cook for 8 minutes. While the pasta is boiling make the creamy sauce by adding cashews and water in the 2 litre vitamix container and blend until you get a silky smooth mixture.
Add the sauce to the pan of peas and charlottes and once the pasta is al dente (8 minutes) ladle it into the pan with the sauce mixture and give it a good mix with a pair of tongs until the sauce if fully incorporated with the pasta.
Finally top of with a generous helping of the nut mean and eat straight away while still warm.