Description
A rich and creamy vegan twist on a classic carbonara, featuring roasted cauliflower, spaghetti, and a smoky, dairy-free sauce that clings to every bite.
Ingredients
Scale
- 1 medium head cauliflower, cut into small florets
- 12 oz spaghetti
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 cup unsweetened plant milk (oat or soy)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley (optional), chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy at the edges.
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and then drain.
- In a skillet, sauté onion and garlic in remaining olive oil until soft.
- Blend sautéed onion and garlic with nutritional yeast, smoked paprika, lemon juice, plant milk, salt, and pepper until smooth.
- Return the sauce to the pan and warm gently, adding reserved pasta water as needed to reach a creamy consistency.
- Add the drained spaghetti and roasted cauliflower to the sauce. Toss until evenly coated.
- Garnish with parsley and serve hot with extra cracked black pepper.
Notes
- Use unsweetened plant milk for best flavor balance.
- Roast cauliflower without crowding to ensure crispy edges.
- Reserve pasta water to adjust sauce thickness.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg