Carbonara My Rachael Ray Challenge





My Rachael Ray Challenge

Eat Heal Glow!


Ingredients For The Sauce:

1 cup raw cashews soaked for 1 hour

¼ cup sherry

¼ cup white wine

1 cup vegan chicken-less broth or veggie broth

½ cup nutritional yeast

½ teaspoon sea salt or black salt for an “eggy” flavor

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric

2-3 cloves minced garlic

1 teaspoon mellow miso

freshly ground black pepper


1 Pound Gluten Free or whole wheat linguine or spaghetti

½ cup flat-leaf parsley, finely chopped

2-4 cups Arugula or Baby Spinach *Optional

1 1” piece Kombu for the pasta water *Optional

1 handful chopped parsley


Bring a large pot of salted water to a boil. Add the pasta,   a generous amount of salt and a 1-inch piece of kombu to the water. Cook the pasta according to package directions, adding the greens in at the last minute. Drain.

For The Sauce:

In a cast iron skillet sauté the garlic in a little olive oil until slightly soft. Add the wine and sherry and cook for 1 minute. Turn off heat and reserve.

Place the soaked and drained cashews in the base of a high-speed blender. Add the nutritional yeast and the broth and mix until smooth. Add the miso and seasonings and continue mixing until very smooth. Transfer to the skillet with the garlic and heat until warm.

For The Pancetta:

8 Ounces Shitake mushrooms or vegan bacon

2-3 tablespoons olive oil

½ cup chopped walnuts

½ teaspoon South African Smoke seasoning blend

½ teaspoon Hamburger seasoning

½ teaspoon sea salt

1/2 teaspoon freshly ground pepper

Preparation For The “Pancetta”:

Preheat the oven to 350 F

Line a baking sheet with parchment paper and spray with a little olive oil. Toss the mushrooms with oil, salt, pepper, hamburger seasoning and South African smoke and spread out on the baking sheet. Bake for 20 minutes, turning frequently. After 20 minutes, add the chopped walnuts and return to the oven. Cook 10 minutes longer until lightly brown, and crisp.

Putting it all together:

After draining the pasta and greens return the pasta to the pot and cover with the sauce. Mix until incorporated then transfer to a large past bowl. Garnish with the “pancetta” and some freshly chopped parsley. Enjoy!