Vegan Carbonara

450g Profusion Chickpea Fusilli

125g Profusion Pea & Fava Protein Chunks

1 small cauliflower

3 tbsp olive oil

750ml vegetable stock

300g peas

2 cloves garlic, peeled

white pepper

4 tbsp pine nuts, toasted

  1. Heat the oven to 200C/180C fan/gas 6. Add the protein chunks to water according to packet instructions, and leave to rehydrate for 10 minutes.
  2. Break the cauliflower into florets and cut the stalk into small pieces, then add both to a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauliflower and garlic are very soft.
  3. Once the protein chunks are rehydrated, add them to a pan on a medium heat with 1 tbsp olive oil and fry until golden brown. In another pan, boil the peas according to packet instructions. Once both are cooked, set aside.
  4. Scoop the cauliflower and garlic out of the pan, and add to a blender to form a sauce. Blitz, adding enough cooking liquid to give the sauce the texture of double cream.
  5. Pour back into the pan, stir through the cooked protein chunks and peas, and season with salt and white pepper.
  6. Cook the pasta according to packet instructions. Drain, then toss with the cauliflower sauce and protein chunks. Sprinkle with pine nuts and serve.

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