15 minutes total
If you're in the mood for a delectable pasta dish that's perfect for vegans and non-vegans alike, look no further than our vegan-friendly carbonara recipe! This creamy and savory recipe is made with high quality plant-based ingredients and is incredibly easy to prepare. So why not treat yourself to a delicious, satisfying meal? Just follow our simple recipe and get ready to savor every bite!
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|1 box||Barilla® Gluten Free Spaghetti|
|2 tsp||Kala Namak spice|
|1 cup||plant-based cream|
|¼ cup||Extra Virgin Olive Oil|
|2 tbs||Soy sauce or Tamari|
|to taste||salt and black pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Cook pasta according to package directions. Reserve a little bit of cooking water.
Meanwhile, in a medium skillet toast turmeric and Kala Namak spice for 30 seconds, then pour in the cream and stir well on a low heat to avoid burning. Keep stirring until the sauce has turned into a nice egg yolky yellow cream.
- Kala Namak
Cut Eggplant into ½ inch pieces and fry in a pan with extra virgin olive oil until golden, about 10 minutes.
- Extra Virgin olive oil
Add soy sauce and stir fry again for a few seconds, right before serving.
- Soy sauce
Drain the pasta and in a bowl, toss with the turmeric and cream mixture.
Top with fried eggplant and serve.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.