This vegan pasta Carbonara is ridiculously easy to make and has a texture very similar to original. I didn’t use cashews because they give the sauce too creamy consistency. And real Carbonara doesn’t have any cream in it. So I used chickpea flour and Kala Namak to make it super eggy!
pasta
Spaghetti with vegan meatballs
Pretend that you have an Italian grandma. Man, I have a long-term relationship with pasta. Since I was a kid, I’ve liked my pasta al dente. Long time before I learned this term. But not that I’m kind of a snob. I literally make my pasta sauce with leftovers from the fridge. Just blend everything…