This vegan riff on a carbonara (pictured above) derives its deceptively meaty flavor from garlic that is roasted until it is mellow, complex and deeply savory. Puréed with white beans and vegetable stock, it makes for a rich tasting, but not heavy, sauce.
Active Time: 30 minutes Total Time: 1¼ hours Serves: 4
1 small head of garlic, plus 4 cloves, thinly sliced and lightly toasted
1 tablespoon olive oil
6 ounces canned, cooked white beans or 1/3 cup dried beans, cooked
¾ cup vegetable stock
8 ounces fettuccine
2/3 cup frozen peas, thawed or fresh peas, blanched
Salt and freshly ground black pepper
What To Do
1. Preheat oven to 375 degrees. Cut ½ inch off top of garlic bulb. Drizzle with oil and wrap in foil. Roast until tender, 45-60 minutes.
2. Squeeze roasted garlic cloves into a blender or food processor and discard skin. Add beans and purée. With the motor running, add stock in a steady stream, using only enough to yield a creamy, sauce-like consistency. Strain sauce through a fine-mesh sieve and set aside.
3. Meanwhile, cook pasta according to instructions on package.
4. In a medium-size pan, heat bean purée until warm. Add pasta and peas and stir to combine. Season with salt to taste. Divide among four serving bowls. Garnish with toasted garlic slices and season with pepper to taste.