Name: Carbonara with Roasted Broccoli & Peas
Yield: Makes 2 portions
Ingredients: 125 g (4 oz) tenderstem broccoli, cut into bite-sized pieces; Nut-free Plant Parmesan and chopped herbs of choice, to serve; salt and freshly cracked black pepper; 150 g (5 oz/1 cup) pre-soaked cashews (soaked for 2 hours, or 20 minutes in hot water); 125 g (4 oz/1 cup) frozen peas; 200 g (7 oz) good-quality spaghetti, gluten-free or normal; 1 shallot, chopped; 375 ml (12½ fl oz/generous 1½ cups) water; olive oil, for frying

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is my go-to comfort recipe. Once you have tried this it will be on repeat, I promise.

Ingredients

olive oil, for frying
1 shallot, chopped
125 g (4 oz/

Method

Heat a little olive oil in a frying pan (skillet) and fry the shallot over a medium heat for about 5 minutes until nice and soft. Add the peas and tenderstem broccoli, and season with salt and pepper to taste. Stir gently and leave to warm through.

Bring a large saucepan of water to the boil, add the pasta and cook for 8 minutes until the pasta is al dente. While the pasta is boiling, m