Vegan Chickpea Rotini Carbonara

Vegan Chickpea Rotini Carbonara

Vegan creamy chickpea rotini carbonara that it’s naturally gluten-free, healthy, comforting, easy to make and so delicious.

Skillet pasta is my favorite way to make my pasta recipes. Using cast iron skillets has so many benefits, you can read about it on a previous post. I made a vegan cashew cheese sauce that turned out amazing. We tried cashew shredded cheese for the first time, and we loved it.

Ingredients

As you must know the traditional carborana requires the use of eggs, so I replaced them for chickpea eggs. Chickpea eggs are so easy to make, and they have an eggy consistency that works perfectly.

Chickpea Flour

For this carbonara, I replace the meat for mushrooms. I used Baby Bella mushrooms, but any mushroom will work. Also, if you don’t like mushrooms you can totally replace it for sun dried tomatoes.

The chickpea rotini is so delicious and naturally gluten-free just make sure you follow the instruction on the box. Overcooked pasta doesn’t taste good at all. I love baking my pastas because it enhances the flavors. If you haven’t tried it, I totally recommend it.

Serve with salad

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chickpea Rotini Carbonara Skillet

4 servings

Ingredients:

8oz Chickpea Rotini

5 Baby Bella Mushrooms

1 -½ Liquid Smoke

½ Zucchini, sliced

¼ cup White Onion, chopped

1 Garlic Clove, peeled and chopped

2 Vegan Chickpea Eggs (1 TBS of Chickpea Flor + 3 TBS of water for each egg)

2 cups Almond Milk

3 TBS Nutritional Yeast

½ TSP Salt

Dash of Pepper

1 bag 8oz Cashew Shredded Cheese

Instructions:

1. Cook pasta according to the package instructions.

2. Slice mushroom, soak with liquid smoke and set aside.

3. Slice zucchini and set aside.

4. Chop onion set aside.

5. Peeled garlic clove and chop.

6. Prepare your vegan eggs.

7. Sauté mushrooms over medium heat for about 3-4 minutes to enhance the smoky flavor, set aside.

8. Inside a blender or food processor, mix vegan eggs, almond milk, nutritional yeast, salt and pepper. Blend until well incorporated.

9.Pour mixture inside a skillet over medium high heat. Add cashew shredded cheese and stir until incorporated.

10. Cook for about 8 to 10 minutes until mixture thickens to a sauce consistency. If the sauce it’s too thin add more cheese or cook longer.

11. Add cooked pasta and fold into sauce. Add mushrooms and zucchini. Bake pasta over 350 degrees for 8 to 10 minutes.

Enjoy it!

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Maple Almond Chia Oats

This oatmeal is simple to make, and so comforting, healthy, refined sugar free and so delicious. You can also use this recipe to make overnight oatmeal but I prefer it warm.

The chia seeds add extra texture and so many healthy benefits to your recipes. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attacks and strokes.

Maple Pecan Glaze for Topping
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Guava Cream Cheese Pancakes Topped with Cream Cheese Buttercream

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These pancakes are soft, fluffy and delicious. If you love guava I highly recommend you to try this recipe.

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This recipe is delicious and great for this holiday season! Your kids will definitely enjoy making them with you especially if you decorate them like these reindeers.

The students had so much fun decorating these cookies.

I made them for my students and they had a blast decorating the reindeers. It’s so easy to make and you can totally replace the ingredients for a healthier or vegan version.

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These cookies are similar to Polvorones or Puerto Rican Shortbread Cookies. They are called by different names; Mexican Wedding Cookies or Russian Tea Cakes but I love the name Snowballs.

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