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Spring Pea & Sun-dried Tomato Carbonara

A classic sauce revisited with a base of cashew cream, adding sweetness in peas and rounded out with sun-dried tomatoes.

  • Total Time21 Minutes
  • Yield
    8 servings
  • DifficultySimple
IB_SpringPeaCarbonara

Dietary Interests

Low Sodium, Gluten-Free, Raw Foods, Vegetarian, Vegan, High Protein
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Submitted by

Vitamix

Ingredients

  • 1 cup 240 ml vegetable broth
  • 1½ cup 280 g frozen sweet peas, or fresh sweet peas, thawed
  • 2 cups 480 g cashew cream
  • 2 cups 260 g sun-dried tomatoes
  • kosher salt optional, to taste
  • ground black pepper, optional, to taste

Directions

    1. In a medium-sized sauce pan, combine the vegetable stock and peas. Bring to a simmer and add the cashew cream, and stir to incorporate.
    2. Submerge the immersion blender below the surface of the liquid or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to Variable 4. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
    3. Return to the stovetop and simmer for an additional 5 minutes while stirring. Fold in the sun-dried tomatoes and season as desired, and serve with your favorite vegetable noodles or pasta.
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Nutrition

1 serving (156 g)
Calories 310
Total Fat 13g
Total Carbohydrate 35g
Dietary Fiber 3g
Sugars 10g
Protein 13g
Sodium 95g
Saturated Fat 2g

Chef's Note

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