Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)
Pasta Carbonara
NUTRITION · PER SERVING40M COOK
CAL 31%·PRO 44%
CARBS 77G49% OF CAL
7G FIBER62G OTHER8G TOTAL SUGAR
FAT 25G36% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan spin on carbonara using mushrooms and a creamy cashew sauce instead of eggs and bacon. Silky and satisfying with umami depth.
mainitalianpasta🍲 stockpot🥄 saucepan🌀 blenderveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 ¾ cup raw cashews
- ½ cup nutritional yeast
- 1 ½ tablespoon Dijon mustard
- 2 cups neutral unsweetened plant milk
- Salt and pepper to taste
- 1 teaspoon salt (for the pasta water)
- 1 pound spaghetti
- 3 tablespoons vegan butter
- 16 ounces sliced cremini mushrooms
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 31%·PRO 44%
CARBS 77G49% OF CAL
7G FIBER62G OTHER8G TOTAL SUGAR
FAT 25G36% OF CAL
9G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1051mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 782mg
- Calcium
- 51mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1051MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.