Vegan Pasta Carbonara

Ingredients for 4 people:

• 1 small onion
• Extra virgin olive oil
• 100 g mushrooms
• 100 g fried cashew nuts
• 1 l. coconut milk
• Salt, black pepper
• 30 g honey
• 280 g pasta costa
• 100 g firm tofu

Preparation:

1. Place the onion in the jar, peeled and cut into quarters. Blend on speed 3, 40 seconds.
2. Add the olive oil and cook on speed 1, 120 degrees, 4 minutes.
3. Add the cleaned mushrooms through the middle aperture of the jar lid.
4. Continue cooking on speed 4, 120 degrees, 3 minutes.
5. Add the cashew nuts with the coconut milk and select “sauce”, speed 1, 90 degrees, 3 minutes.
6. Season with salt and pepper and add a drizzle of honey.
7. Remove the sauce from the jar.
8. Carefully place the spoon guard in the clean jar. Fill with 1 litre of water. Season with a pinch of salt and heat on speed 0, 120 degrees, 5 minutes.
9. Add the pasta to the mixing jar and cook at speed 0, 100 degrees, for the time indicated on the packet.
10. Drain the pasta in the steamer basket and mix with the sauce and the finely diced tofu.