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Private Selection Tellicherry Black Peppercorns Grinder -- 5.8 oz

Private Selection Tellicherry Black Peppercorns Grinder
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Private Selection Tellicherry Black Peppercorns Grinder -- 5.8 oz

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Lightened-Up Carbonara Pasta

Classic carbonara pasta may be delicious, but it’s as rich as rich can be, loaded with eggs, hard cheese and thick-cut bacon. Because of its high fat and cholesterol content, it’s off the table for many, along with its unique taste experience. To help fill what some may feel is a considerable void (While others may feel that this version is the way it always should have been!) we offer this lightened-up, vegan dish. These better-for-you ingredients come together so beautifully, with a decadent creaminess, that you won’t remember it was ever made any other way. Vegan Carbonara Pasta

Lightened-Up Carbonara Pasta

  • 1 pkg. (8 oz.) gluten-free pasta ( cooked)
  • 1 pkg. (5 oz.) plant-based bacon or pork (cooked)
  • Fresh parsley
  • Cracked black pepper


  • 1 Tbsp. olive oil
  • 1 small yellow onion (chopped)
  • 3 tsp. garlic (minced)
  • ¼ cup gluten-free flour
  • 2-¾ cups plant-based milk
  • 1 Tbsp. nutritional yeast
  • 2 Tbsp. cashew cream cheese
  • 2 Tbsp. vegan parmesan cheese
  • 1 tsp. salt
  • ¼ tsp. black pepper
  1. In large pot, bring water to boil and cook pasta according to package directions.
  2. In large pan, heat olive oil over medium-high heat. Add onions and garlic and sauté until onion turns translucent and begins to brown, about 5 minutes.
  3. Sprinkle flour over onions and stir to coat. Cook about 60 seconds.
  4. Whisk in all remaining ingredients and cook about 5 minutes until thickened, whisking as needed. (Note: If sauce gets too thick, add splash more plant-based milk; if sauce is too thin, cook it longer.)
  5. In large bowl, combine pasta, bacon and sauce and toss together.

  6. Garnish with fresh parsley and black pepper.

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