Vegan Cheesy & Mushroomey Carbonara Pasta in a Pumpkin bowl

The Vegan Cheese is HEREEEEEEEE!

I've been meaning to try nutritional yeast for a while now in order to create a vegan cheese and see what all the fuss is about. Well, let me tell you, the fuss is real! It's absolutely delicious, incredible and tastes exactly like cheese! 

So creamy, so delicious, it'll leave you licking the spatula, and always wanting more. 

Nutritional yeast is a deactivated yeast, sold in the form of flakes, yellow flakes or yellow powder. It resembles brewer's / beer yeast. It basically serves as a replacement for parmesan cheese. YUM. 

Are there any health benefits to consuming nutritional yeast? well yes actually. 

  • It is rich in Vitamin Bs, Vitamin B12 which is usually found in animal products. Vegans are sometimes lack of vitamin Bs, so this is a great source. 
  • It is a plant-based source of protein 
  • It is rich in fiber

Vegan

Serves 2-3 people

Cheesy + Creamy Heaven!

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What do you need?

  • 1/2 pumpkin (to make a bowl as seen in the picture) 
  • 1 tbsp olive oil
  • 1 tbsp maple syrup 
  • Rock salt 
  • 11 mushrooms 
  • 200g soba noodles
  • 300g silky tofu
  • 1/3 cup nutritional yeast
  • 1/4 tsp nutmeg (fresh or powder)
  • 1/2 tsp garlic puree or 1/2 garlic clove
  • 1/2 tsp cayenne pepper 
  • 1 - 2 tsp dried chives (or fresh)
  • 1 tsp dried parsley

Tip 1: Pre-heat the oven to 200C 

Tip 2: Put water in a pot to boil for your soba noodles 

Tip 3: Get your blender ready & non-stick pan 

Method for the pumpkin (or potimarron in french),

  1. Pre-heat the oven @200C
  2. Cut your pumpkin in 1/2 as seen in the picture above, remove the seeds in the middle 
  3. Brush with 1 tbsp maple syrup and olive oil all over, and sprinkle some rock salt 
  4. Bake @200C for ±40mins until the skin is tender and golden orange 
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Ingredients for the pumpkin

  • 1/2 pumpkin (keep the rest as leftovers for the following day) 
  • 1/2 tbsp maple syrup 
  • 1 tsp olive oil 
  • Pinch of Rock Salt 

Method for the pumpkin (or potimarron in french),

  1. Pre-heat the oven @200C
  2. Cut your pumpkin in 1/2, remove the seeds in the middle 
  3. Brush with 1 tbsp maple syrup and olive oil 
  4. Bake @200C for ±40mins until the skin is tender and golden
  5. If you feel it is getting slightly burnt, lower the heat to 190C (depending its size), and extend to ±50mins 
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For the mushrooms, which:

  • Promote a healthy heart
  • Promote a healthy digestive tract
  • Can help prevent certain types of cancers
  •  Help boost the immune system 

You will need: 

  • 10 button white mushrooms 
  • 1 tbsp Olive oil
  • 1 tsp dry thyme (optional) 
  • 1 tbsp Parsley (fresh or dry)
  • 1-2 tbsp Shallots (fresh or dry)
  • 1 tsp White pepper 
  • 1 tsp Rock salt
  • Handful of spinach 

Method

  1. Peel the mushrooms and chop thinly 
  2. In a non-stick pan, place on high heat with a touch of olive oil to start 
  3. Once the pan/olive oil is hot, add in your mushrooms and mix well with salt, white pepper, dried shallots (or fresh), dried chives and dried thyme 
  4. You can reduce the heat to avoid the mushrooms burning, but you want them to color a bit (without being burnt)
  5. Mix well and let it sit for 5-10 minutes and once your mushrooms look like they'll melt in your mouth, you are good to go! 
  6. Add some fresh or dry parsley at the end once heat is off and mix 
  7. Add fresh spinach at the end, once you've cut off the heat and simply mix in the spinach into the warm mushrooms & you'll see them gradually melt 
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Ingredients for the soba noodles

  • 80g soba noodles or rice noodles, or pasta of your choice 

Method for the noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. Once the water is boiling, add in your soba noodles for 6 minutes exactly (that's for my organic Lima brand) 
  3. CAREFUL! when you place the soba noodles, usually a white foam will form and build up. You need to place a wooden spoon on top of your pot to prevent it on overflowing, however you need to stay close, because it can overflow, in which case you must blow on the white foam  to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  4. At 6 minutes precisely, rid the pasta of the water in the pot, and place the pasta/noodles back in the pot. 
  5. NOTE: you could substitute the soba noodles for rice noodles, which instead you dip in cold water on the side for 10minutes as you bring your water to boil, and then once the water in boiling you add the rice noodles for 5 minutes. 

    Putting it all together

    Your pasta is strained and in your pot. So add some of your vegan cheese sauce and mushrooms to the mix

    Mix well, then place the noodles in your pumpkin bowl if you'd like, and serve. 

     

    Or,

    You can cut slices of your  pumpkin

    Mix your pasta, mushrooms, and cheese sauce in the pot

    Add it to a plate and place your pumpkin pieces on top 

    Add fresh or dry chives on top 

    Add cayenne pepper or chili flakes too 

     

    YUM YUM YUM! Bon appetitoooo 

    All my love,

    Sarah