Mother's Day Recipe: Vegan Carbonara

For the soy milk: 1 tablespoon Non-GMO soy beans
400g of pasta (spaghetti, fettucini, bucantini) – use gluten-free options if desired
½ cup sun-dried tomatoes
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
¼ cup all-purpose flour – use gluten-free option if desired
2 ½ cups or 20oz. soy milk
Salt
Ground Black Pepper

Add 1 tablespoon of soy beans into the Chefwave Milkmade and select 20oz Soy Milk program.
Bring a large pot of water to boil, add a pinch of salt. Cook pasta according to package directions.
Heat the olive oil in a large pan over medium-high heat and saute the onions and garlic until brown. Sprinkle the flour to coat the onions evenly, let cook for 1 minute. Add in the hot freshly made soy milk and whisk as needed until the sauce thickens.
Add in the cooked pasta and sun-dried tomatoes and toss until well combined. Remove from heat and serve hot. Garnish with parsley or parmesan if desired.

Cooking Made Simple.