Veggie Carbonara Recipe
Cavatappi Pasta, Portobello Mushroom, Beyond Meat Crumbles, Roasted Tomatoes & Sweet Peas in a Creamy Parmesan Sauce
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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet over medium heat, add a splash of olive oil. Add the sliced Portobello mushrooms and sauté until they are tender and browned, about 5-7 minutes.
- 3
Add Beyond Meat
Stir in the Beyond Meat crumbles and cook for an additional 3-4 minutes, until heated through.
- 4
Combine Ingredients
Add the roasted tomatoes and sweet peas to the skillet. Stir to combine and cook for another 2-3 minutes until everything is heated.
- 5
Make the Creamy Sauce
In a separate saucepan, heat 1 cup of heavy cream over low heat. Stir in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 6
Combine Pasta and Sauce
Pour the creamy Parmesan sauce over the pasta in a large bowl. Add the sautéed vegetable mixture and toss gently to combine. Serve immediately, garnished with extra Parmesan if desired.
