Vegan Pasta Carbonara with Chipotle Cream

Ingredients

• 1 lb pasta
• to taste tsp fine sea salt
• 8.5 oz sundried tomato packed in oil
• 1 whole Vidalia onion, diced
• 0.25 cup fresh oregano, chopped
• 1 whole roasted garlic, large head
• 2 cup unsweetened almond milk
• 2 tbsp white miso
• 2 tbsp nutritional yeast
• 1 tbsp chipotle pepper in adobo sauce
• 2 tsp arrowroot, cornstarch, or sweet rice flour
• 1 cup frozen peas
• to taste tsp freshly ground pepper

Instructions

1. 1

   Cook pasta to al dente (typically 2-3 minutes) in a pot of salted boiling water. Drain and set aside.

2. 2

   Meanwhile, drain the sundried tomatoes, reserving the oil. Add the oil to a large heavy skillet.

3. 3

   Add diced onion to the skillet and sauté over medium heat until onions begin to soften, stirring occasionally (about 5 minutes). Add oregano and sun-dried tomatoes to the skillet and continue to sauté for 5 more minutes.

4. 4

   Combine sauce ingredients (almond milk, roasted garlic, white miso, nutritional yeast, chipotle pepper, and arrowroot) in a bowl and whisk or blend with a hand blender until smooth.

5. 5

   Add the sauce to the pan and bring to a very light simmer.

6. 6

   Once sauce thickens, add pasta to the pan and toss to coat with sauce.

7. 7

   Fold in frozen peas, turn off stovetop, and let stand about 3 minutes until peas are heated through, stirring occasionally.

8. 8

   Season with salt and pepper to taste before serving.

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