I was never a fan of creamy pasta sauces in my pregan days and the thought of veganising one just never occurred to me until I started seeing them pop up all over the MoFo. Practising what I preach I was totally inspired to concoct a Carbonara/Alfredo sauce and I'm so glad I did.
Now I'm not too sure what the difference between a carbonara and an alfredo is. I'm presuming a carbonara has bacon in and an alfredo does not. Would I be right?
Anyhoo - this recipe doesn't have bacon in (DOH!) so I shall call it a alfrenara or carbonedo. Alfrenara sounds better I think.
This was so super scrummy and I can't wait to get back home and wow Mr treehugger with it.
In true heathen style I didn't write down what I did but it's SO easy you can't go wrong.
2 cloves of garlic
1 cup raw cashews
1 Tablespoon light tahini
1 Tablespoon pesto or 6 Basil leaves
4 Tablespoons olive oil
1-2 Tablespoons lemon juice
300 ml of vegetable stock
salt to taste
1 onion sliced thinly
load of mushrooms sliced thickly
half cup of white wine
freshly ground black pepper
In a blender whizz up the garlic, cashews, pesto, tahini, 2 Tablespoons of the olive oil and lemon juice in that order. Add 200ml of the stock. Taste and if it needs salt add a little bit to your liking.
In a pan add the remaing 2 Tablespoons olive oil and fry the onion for 5 mins. When it starts to get a small bit of brown colouring, add the mushrooms and cook for a further 5 mins. You will need to stir this regularly. Add the white wine and cook for a further 5 mins, again stirring regularly.
Add the cashew mix from the blender and stir well. If you like a runnier sauce (I do) then add the remaining stock.
Add black pepper to taste and the chopped up corriander/cilantro.
Serve over your favourite pasta.
Sorry totally crappy photo. It was night, I was hungry.