Creamy cashew gluten-free carbonara recipe by James Wythe
A delicious dinner, this gluten-free carbonara recipe is full of healthy nutrients, yet simple and easy to make!
Creamy cashew carbonara
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 620 kcal
Ingredients
- 500 g gluten-free spaghetti
- 300 g frozen peas
- 2 handfuls of fresh spinach
For the carbonara sauce
- 200 g cashews, soaked for 10 minutes in hot water
- 4 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp dried sage
- 1/2 tsp garlic powder or 1 small garlic clove, crushed
- 210 ml unsweetened plant-based milk I used almond
- 2 pinches of salt
- 4 pinches of black pepper
Instructions
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Cook the spaghetti according to the packet instructions.
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A couple of minutes before the pasta is cooked, add the frozen peas and boil for a further few minutes.
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Drain the cashews and add all the carbonara sauce ingredients to a blender and blend until smooth, 2 minutes.
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Drain the pasta and place back into the pan you boiled it in, adding in the spinach and stiring until wilted.
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Pour over the sauce, stir through, then serve.
Nutrition Facts
Creamy cashew carbonara
Amount Per Serving
Calories 620
Calories from Fat 280
% Daily Value*
Fat 31.1g48%
Saturated Fat 11.6g73%
Sugar 5.3g6%
Protein 21.3g43%
* Percent Daily Values are based on a 2000 calorie diet.
As featured in the October 2019 issue of Gluten-Free Heaven magazine