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LOCATION: Recipes >> Vegetarian >> Carbonara Sauce

Print this Recipe    Carbonara Sauce

Pasta "Carbonara"

3 cups light soy milk
1 cup Braised Garlic (recipe below)
2 tablespoons nutritional yeast
2 tablespoons whit miso (optional)
1 teaspoon dried oregano
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1 teaspoon fennel seeds, ground
2 teaspoons Spanish paprika
1 chipotle chile, or 1/3 teaspoon cayenne pepper (optional)

In blender, combine all ingredients and blend until smooth. Set
aside and keep warm. Toss with 3/4 cooked pasta. Serve at once.


Braised Garlic (makes 1 cup)

4 large heads garlic
1 cup vegetable stock, dry white wine or nonalcoholic wine
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme

Preheat oven to 350. With a large knife, cur off the top 1/2 inch
from each garlic head. Place the garlic heads in a small baking
dish. Add the stock, thyme and rosemary. Cover tightly with foil
and bake for 1-1/2 hours or until the heads are soft and slightly
browned. Let cool to the touch. Squeeze the soft garlic out of
the sliced-open top. Store in airtight container in the refrigerator
for up to one week.

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