carbonara pasta The White Chestnut

Hi healthy fellows!

Today I am sharing this super delicious carbonara recipe made with cauliflower, can you believe it?

I made like a big batch of carbonara to have for the week and I thought it would be great to share with you, super yummy recipe.

It is super creamy, tasty, the dried tomato adds a nice flavor and the crispy garlic work wonderful.

carbonara pasta The White Chestnut


500g spaghetti

a big size cauliflower

a cup cashews

1/2 cup nutritional yeast

6 chopped sun-dried tomatoes

a pinch of salt

a pinch of pepper

2 tbsp olive oil

4 chopped garlic cloves

a small piece of vegan cheese for grating

fresh parsley

preparation time: 15 minutes

total time: 30 minutes

serving size: 6 serves


In a large casserole with boiling water, add the spaghetti and cook following the packaging instructions.

Whilst the spaghetti is boiling, we are going to prepare the vegan carbonara, start by cleaning the cauliflower, cut it in medium size pieces and steam cooking until tender.

Once the cauliflower is tender, add it to a food processor along with the cashews, nutritional yeast, salt, pepper and a cup of water, mix it until you get a creamy texture, add more water if needed.

In a medium size pan, add the olive oil until warm, then sautee the garlic until golden, add the chopped sun-dried tomatoes.

In the big size pan where you cooked the spaghetti, mix the pasta, vegan carbonara with the garlic and sun-dried tomatoes.

To top it all add some grated vegan cheese and fresh parsley, enjoy!

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