Oat Milk Carbonara
đ„RECIPE ALERTđ„ Those plant based maniacs and chef extraordinaire's Margo and Rosa from @tworawsisters have created a delicious creamy mushroom pasta made with our Everyday Oat Milk đ 100% yummy and 100% plant-based. Full recipe below...
Creamy Mushroom + Pea Pasta
SERVES 250g pasta
Oat Milk Carbonara:
2 tbsp oil
1 red onion, diced
1 sprig of rosemary, stalks discarded and leaves roughly chopped
4 cloves garlic, crushed + finely chopped
2-3 tbsp cornstarch
2 cups of @otisoatmilk
Black pepper
Sea salt
1/4 cup of nutritional yeast
250g white button mushrooms, sliced
1 1/2 cups green peas
Pinch of chilli flakes
To Serve:
Nutritional yeast
Fresh parsley, roughly chopped
Method:
Cook the pasta, according to the packet instructions. Drain and cover to prevent the pasta from drying out.
To make the Oat Milk Carbonara, heat a pan up, then add the oil, red onion, rosemary and garlic. Stir consistently to ensure the garlic doesnât burn. Add @otisoatmilk and cornstarch to the pan. Stir constantly + cook for 2 minutes or until the sauce becomes thicker.
Transfer the Oat Milk Carbonara into a blender and add the salt, pepper and nutritional yeast. Blend until creamy and smooth. Set aside.
Pan fry the mushrooms in a pan with some oil. Sauté for ~3mins. Add the peas and continue cooking for another minute. Set aside.
Add the cooked pasta to a large bowl, along with the sauce and mushrooms + peas. Toss everything together. Serve with extra nutritional yeast and chopped parsley.
Leftovers will keep in an airtight container in your fridge for up to 3 days. Enjoy leftovers cold or simply reheat!
In Oats We Trust. đŸ