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.
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
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