Creamy VEGAN Fettuccine Carbonara

 Fettuccine Carbonara

 Pasta Ingredients

16 oz. package fettuccine
1 cup organic frozen peas
2 tablespoons fresh parsley, finely chopped
Carbonara Sauce Ingredients

1 tablespoon  VeganEgg powder
½ cup, plus ½ cup ice-cold soymilk creamer
¼ teaspoon lemon pepper
¼ teaspoon sea salt, plus to taste
1 tablespoon, plus 1 tablespoon vegan butter
¾ cups vegan Shredded Parmesan, plus more for garnish
Bacon Ingredients

1 teaspoon vegan butter
1 package (5 oz) vegan bacon strips, diced
Instructions

For pasta: Bring 2 quarts of salted water to a boil, add pasta and cook as directed on package, setting the kitchen timer for 2 minutes less than the recommended time. Add frozen peas and cook for 2 more minutes. Strain and set aside.
For carbonara sauce: Whisk tablespoon VeganEgg with ½ cup ice-cold creamer, until slightly thickened. Add lemon pepper and salt and whisk. Heat a small pot over medium-low heat and add vegan butter. Add VeganEgg mixture and cook, whisking constantly for 5 minutes. Add shredded parmesan and whisk. Slowly drizzle in remaining ½ cup creamer, until a smooth consistency is reached and cook, whisking constantly for 2 more minutes. Remove from heat. Fold sauce into warm pasta with additional tablespoon vegan butter.
For bacon: Heat a skillet over medium heat. Add vegan butter and bacon and cook 3-5 minutes, stirring occasionally to brown.
Fold bacon into pasta. When serving top with additional shredded parmesan and parsley. Serve warm.

spork foods

13 Ways to Put your Instant Pot to Work on Thanksgiving or other holidays

using your instant pot for thanksgiving or other holidays