Even the Wall Street Journal is talking about healthier options. “This vegan riff on a carbonara … derives its deceptively meaty [unnecessary to say but for those still eating meat I guess it helps make them want to make it?] flavor from garlic that is roasted until it is mellow, complex and deeply savory. Puréed with white beans and vegetable stock, it makes for a rich tasting, but not heavy, sauce.”
It’s really is delicious and easy to make. The key is to strain the sauce through a fine mesh strainer. File that technique away for future use!
makes 2 big bowls
1 small head of garlic
1 teaspoon olive oil
1 cup cooked white beans (Cannellini are my choice)
1/2 to 3/4 cup vegetable stock
4 ounces fettuccine (enough for 2)
1 cup frozen peas, thawed
Fresh pepper, to taste
Squeeze roasted garlic cloves into the food processor and discard skin. Add beans and purée. Add 1/2 cup of stock and process until you get a creamy, sauce-like consistency. If you need more stock, add and purée again. When it is perfect, for me it was 1/2 cup + 2 tablespoons of stock, strain the sauce through a fine-mesh sieve and set aside.
Get the pasta going.
Place the bean purée in a pan with sides and heat through on low heat. Add the peas. Using tongs, drop the pasta into the pan and toss to coat with the sauce.
Season with a dash of salt and freshly ground pepper. Enjoy!
One thought on “WSJ Fettucine Carbonara”
Funny! I just posted that on my blog!