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Vegan Carbonara

This Vegan Carbonara puts a spin on the traditional Italian carbonara, mixing smoky, crunchy chickpeas with a spice blend atop DaVinci Thin Spaghetti for a heavenly weeknight meal.

Servings: 2   |    Prep: 15 mins   |    Cook: 25 mins

Ingredients

1 pack DaVinci Signature Spaghetti
1/4 cup vegan egg substitute
1/2 tsp kala namak (black salt)
1 cup dairy free cream
1/4 cup vegan parmesan
1 tsp nutritional yeast
¼ tsp black pepper
¼ tsp turmeric powder
Handful of fresh basil, sliced & 2 tbsp parmesan for topping

For the smoky chickpeas:
¼ tsp sea salt
½ tsp smoked paprika
1 tsp onion powder
1 tbsp refined coconut oil
¼ tsp vegan bacon seasoning (optional)

Directions

1. Drain your chickpeas and toss them in sea salt, smoked paprika, onion powder and refined coconut oil. Add them to metal baking pan and bake them at 350°F for 25 minutes or until crunchy.
2. Meanwhile, mix the sauce by combining your vegan egg substitute, black salt, black pepper, turmeric, nutritional yeast, dairy free cream, and vegan parmesan in a large sauce pan.
3. Cook DaVinci spaghetti in boiling salted water according to package instructions. Using tongs, add spaghetti directly from cooking water to the pan with the sauce, gently stir until combined.
4. Cook until the sauce thickens (about 4-7 minutes) and season to taste with salt and pepper. Sprinkle the chickpeas, parmesan & fresh basil on the top. Enjoy!
Credit: Lacey Siomos @avocadosandales

Products Used

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