Carbonara Cream Sauce on Rice Pasta with Tempeh Bacon and Braised Brussels Sprouts

Traditionally, carbonara sauce is made with cream, eggs, bacon and peas. We'll show how to make bacon with tempe and a cream sauce with raw cashews. You'll be amazed at the versatility of a cashew, and at how rich and wonderful sauces made from them are! It sounds a little different - but it tastes rich and creamy and is comforting and filling. You'll be proud to serve this elegant dish to company. I shuggest serving it with braised Brussels sprouts.

Pasta with Carbanara and Brazed Brussels Sprouts

Tempeh Bacon:
Slice tempe into thin slices
Drizzle strips with sunflower or light sesame oil
Place on a hot cast iron pan, cook on medium heat. When browned, turn and brown the other side. 

In bowl, mix:
2 tablespoons tamari
2 tablespoons ume plum vinegar
When the tempeh is golden brown on both sides, turn off heat and drizzle with tamari/vinegar mixture.  Let the heat evaporate it.  Set aside.

*Carbanara Cream Sauce:
1 cup raw cashew pieces
1 3/4 cups water
1/4 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons nutritional yeast
5 teaspoons ume plum vinegar
1-2 cloves of garlic

Place ingredients in a blender and blend until smooth. Pour into a saucepan.  When the burner gets warm, place a heat diffuser between the pan and the burner.  Whisk until sauce thickens, add:

1 cup peas (thawed)
Black pepper (to taste)
Fresh chopped parsley

Top with tempeh bacon

Serve over fettuccini rice pasta with brazed Brussels sprouts.

Brazed Brussels Sprouts:
12 Brussels Sprouts
1 tablespoons olive oil
Brazing liquid:
1 tablespoon ume plum vinegar
1 tablespoon lemon juice
1/4 teaspoon water
Slice Brussels sprouts in half.  Add oil to warmed auté pan and place Brussels sprouts cut side down.  Cook a few minutes on medium heat until they are bright and shiny. Mix brazing liquid in a separate container.  Add liquid to the Brussels sprouts and place a lid on top of the pan.  Keep lid on until it stops steaming and the liquid is evaporated. 
*This cream sauce is my "go to" white sauce. Use it for anything requiring a white sauce. It's a great sauce to have in your repertoire.