Learn how to make this healthy Italian vegan version of carbonara without the trans fats. Enjoy this comfort with a little less guilt.

Serves 4 

Ingredients

• 400 g pasta of choice

For the smoky sun-dried tomato bites:

• ½ cup dry sun-dried tomatoes, sliced.
• 2 teaspoons tamari
• ¼ teaspoon liquid smoke

For the carbonara:

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¼ cup organic plain flour 
• 2 ½ cups plant-based milk of your choice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon black pepper
• ½ cup sliced spring onion

Directions

1. Mix together the sun-dried tomatoes, tamarri, and liquid smoke in a small bowl and set aside during cooking.
2. Cook pasta on packet direction.
3. Heat the extra virgin olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion becomes soft. 

4. Sprinkle over the flour and stir to coat the onion mixture well, then stir in all of the remaining ingredients (milk, nutritional yeast, salt, pepper).

5. Cook the sauce until it has thickened, stirring as needed. Add more milk if needed.

6. Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and mix well to combine.