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Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.

Hilary Meyer
Source: EatingWell.com, August 2018

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil for cooking spaghetti.

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  • Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.

  • Meanwhile, cook spaghetti according to package directions. Drain.

  • Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.

  • When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.

  • Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.

Nutrition Facts

137 calories; protein 4.8g 10% DV; carbohydrates 21.2g 7% DV; dietary fiber 2.5g 10% DV; sugars 1.3g; fat 3.8g 6% DV; saturated fat 0.4g 2% DV; vitamin a iu 2163.8IU 43% DV; vitamin c 3.8mg 6% DV; folate 72.2mcg 18% DV; calcium 24.6mg 3% DV; iron 1.1mg 6% DV; magnesium 26.6mg 10% DV; potassium 154.2mg 4% DV; sodium 156.1mg 6% DV; thiamin 0.9mg 89% DV.

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