Week 3 ~ Indulge a little with my take on Pasta Carbonara

      If you are a big fan of Italian cuisine like I am you know that the marriage of fresh sauteed veggies, Italian herbs and seasonings, pasta, and cream sauce can be absolutely addicting.  However it doesn't take a rocket scientist to figure out that all that butter, wine, white flour, greasy meat and heavy cream completely eclipses any good those veggies might be doing.  Actually, now that I think of it, I'm not really sure what the culinary and nutritional education might be for a rocket scientist...  

      Anyway, I was craving something really indulgent last night and luckily I spotted some artichoke hearts in the fridge which made me think of those creamy delicious Italian pasta dishes.  So I came up with my own take on a Pasta Carbonara.  Very vegan, very delicious, and a heck of a lot more healthy for you than what you would order out.  What's my secret ingredient?  The same thing I always turn to for a creamy dish or decadent dessert recipe; So Delicious Coconut Creamer.  Really anything this company makes is liquid gold, they even offer sugar free stuff.  Amazement.  I hope you guys enjoy this one, I'm going to see if there is anything leftovers.

Pasta Carbonara

Serves 4-6

Ingredients

• One box of your favorite pasta (I used Orecchiette, just make sure its vegan)
• 1/2 cup pine nuts
• 5 cloves garlic minced
• 4 cups fresh spinach
• 1 can artichoke hearts drained and pulled apart
• 1 box Uptons Italian Seitan, crumbled
• 3 TBSP: basil, parsley
• fresh pepper
• 1/4 cup So Delicious Coconut Creamer Original
• 2 Tbsp whole wheat flour
• One container low sodium veg broth
• 4 Tbsp lemon juice (I kind of have a heavy hand with the lemon juice, start with 4 Tbsp but I'm pretty sure I used about 1/4 cup)
• EVOO

   ~Cook pasta according to directions

   ~In a small saute pan heat 1 tbsp EVOO and saute crumbled seitan and pine nuts over medium high heat until nicely browned.

   ~In a large saute pan pour enough broth in so that it covers the bottom of the pan.  Add the spinach and steam down over medium heat with a lid covering the pan.  Once spinach is wilted down enough set aside.  Add artichokes, herbs, pepper, garlic, lemon juice, and 2 Tbsp EVOO to the pan and saute over medium high heat for 3 minutes.  

   ~In a measuring cup or small bowl add 2 cups (room temp or warm) broth and flour.  Whisk until well combined. Add this mixture to the large saute pan along with the seitan mixture from the small pan.  Add the coconut creamer and allow mixture to come to a bubble over medium high heat.  Test your sauce.  If it needs to be thinned out then add more broth.  Stir in spinach.  Combine with pasta and toss in a large bowl.  

   ~Some great things to put on top would be some vegan parm, fresh chopped herbs, or my favorite; green onions and fresh chopped tomatoes.  Enjoy!

Isn't it pretty with green onions and tomatoes!