Vegan Farfalle with Carbonara, Spring Peas, and Mint

Jamie Oliver is one of my favourite chefs. His dishes are simple, fresh, and flavourful. I might have to use a little creativity at times to make his recipes vegan, but it’s usually easy to do so without changing the character of this dish.

This fresh springtime recipe is something that the whole family can gather around. It has few ingredients, but it melds these simple flavours together in a very elegant way.

And although it’s not technically a true carbonara, this vegan carbonara will get you there just the same—hey, if it’s all right for Jamie to take twists, then it’s okay for you to, too!

(Here’s Jamie’s original farfalle with carbonara and spring peas recipe.)

And if you’re looking, then here’s the vegan parmesan cheese substitute recipe.

(Vegan) Jamie Oliver's Farfalle with Carbonara, Spring Peas, and Mint Recipe

By M. M. Cassidy Published: May 8, 2012

  • Yield: 1 Pound (8 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

This fresh springtime recipe is something that the whole family can gather around. It pairs well with a real salad, some lightly steamed spring vegetables (asparagus, anyone?), some fresh bread, and a saison or orange wine for a truly satisfying meal.

Ingredients

Instructions

  1. Pour the cashews into a cup and just cover them with water.
  2. Bring a large pot of water to the boil. Salt it, then add the pasta. Give the whole thing a vigorous stir, cover, bring back to the boil, and then uncover to cook. (This will keep your pasta from sticking to the bottom.)
  3. Heat a medium pan over medium-high heat. Add the oil, then, when the oil is heated, add the fakin' bacon. Cook until crispy, then drain on a plate and set aside.
  4. Heat a small pan over medium heat. Add the sesame seeds and toast until just starting to turn golden. Remove the pan from the heat and stir in the nutch and salt. Transfer this vegan parmesan mixture to a food processor and pulse until coarsely ground (like grated parmesan cheese). Set aside.
  5. Drain the cashews, then add them to a blender with 1/2 c water. Blend until the cashew cream is silky smooth and not grainy when rubbed between your fingers.
  6. In a bowl, whisk the Ener-G egg, then add the cashew cream. Season with salt and pepper.
  7. A minute before the pasta is done cooking, add the peas. When the pasta is al dente, drain it, reserving a little of the cooking water.
  8. Combine the pasta, peas, fakin' bacon, and mint. (Jamie does this in the really large skillet in which he's fried his pancetta, but I'm pretty sure that normal people don't have skillets that can hold a pound of pasta. I did it back in the pasta pot, but you could also use a large bowl.)
    Farfalle, Peas, Fakin' Bacon, and Mint
  9. Stir in the cashew cream mixture, adding a little bit of the cooking water if necessary to thin it. It should just coat the pasta mixture.
    The Spring Pasta Mix, with VeganCarbonara
  10. Season with salt and pepper and sprinkle with vegan parmesan. Garnish with fresh mint leaves and freshly ground black pepper and serve.

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