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Vegan Carbonara White Bean
Golden pan-fried zucchini and creamy cannellini beans coated in a silky cashew, nutritional yeast and black pepper sauce, a plant-based nod to carbonara finished with fresh parsley.
Total time
265 min
Prep
250 min
Cook
15 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gcannellini beans, cooked
3zucchini, sliced
150graw cashews, soaked and blended with 300ml water
4 tbspnutritional yeast
3 clovesgarlic, minced
2 tbsplemon juice
2 tspblack pepper
3 tbspolive oil
1 handfulfresh parsley
crusty breadto serve
Instructions
1
Blend soaked cashews with nutritional yeast and lemon juice until smooth.
2
Fry zucchini in oil over high heat until golden.
3
Add garlic and cook 1 minute.
4
Add white beans and toss.
5
Add cashew cream and heat gently.
6
Add black pepper generously.
7
Season and scatter with parsley.
8
Serve immediately with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
496
Protein
22.5g
Fat
28.2g
Carbs
46g
Fiber
11.1g
Sodium
25mg
Reviews
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★★★★★
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