Vegan Carbonara


February 28, 2019


Cook pasta according to package directions.

Grate 2/3 package of Violife just like Parmesan. Keep the rest to make into flakes for serving.

Cut beet into small cubes and place on a baking sheet. Season with rosemary, salt and olive oil.

In a frying pan, fry onions, mushrooms and add milk. Stir in lemon juice, salt, pepper and grated Violife just like parmesan.

When pasta is ready, strain and add to sauce. Mix to evenly combine.

Serve with the beet, chopped parsley and Violife just like parmesan cut into flakes.


2/3 package Violife just like Parmesan, grated

1/3 package Violife just like Parmesan, cut in flakes (for serving)

9oz of whole wheat spaghetti

1 shallot

1 1/3 cup mushrooms

1/2 cup almond milk

2 tbsp lemon juice and zest

½ tsp sea salt

1/8 tsp ground black pepper

1 tbsp olive oil

Rosemary sprigs

1 beet thinly sliced

Fresh parsley to taste