This vegan pasta Carbonara is ridiculously easy to make and has a similar texture to the original. I didn’t use cashews because they give the sauce an overly creamy consistency. Since the original Carbonara doesn’t have any cream in it, 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. It was a long time before I learned this term. But it’s not that I’m a snob. I literally make my pasta sauce with leftovers from the fridge. I…