Oat Milk Carbonara

Oat Milk Carbonara

🔥RECIPE ALERT🔥 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 😋 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

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 doesn’t 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. 🌾