Thursday, 12 March 2009

vegetus' vegan carbonara

Vegetus shared this recipe yesterday, and D and I promptly gave it a go this evening, with a few modifications. It was quite easy, done in the length of time it takes to boil the fettuccine, and it was tasty.

lisa's vegan carbonara

vegetus' carbonara pasta

ingredients
1 clove minced garlic
olive oil
shake of dried parsley and marjoram
large handful of button mushrooms, sliced
some sun-dried tomatoes, sliced long
long pasta
1 tin cannellini beans, drained
pepper and salt
soy milk
a dozen cherry tomatoes, halved

method
blend the cannellini beans with a little soy until a nice smooth sauce forms. prepare the pasta.

fry the garlic with the parsley and marjoram in a tablespoon or two of olive oil. add the mushrooms and fry until soft and almost cooked through, then add the sun-dried tomato. after frying for five minutes, add the beans. simmer on low for three or four minutes, adding more soy milk if necessary.

remove sauce from heat. add cherry tomatoes and leave the lid on for a couple of minutes, so the tomatoes start to soften. add the drained pasta and mix through well. serve warm.

2 comments:

Ricki said...

Sounds just perfect for a quick weekday dinner--and so easy to make, too!

Vegetation said...

Mmmmm carbonara! It looks amazing!