This recipe was inspired by Vegan Heaven after friends of ours were talking about pasta for dinner. I needed to make something hearty and flavorful. A traditional Italian carbonara dish is made with eggs, cheese and bacon or pancetta.  I don’t eat these heavily fatty and salty foods, but I wanted to re-create the flavors and the crispy texture of the bacon for my pasta.

Presto and Ta-Dah! The fennel is the key to marinade, and the cashews add a rich, creaminess to this revised carbonara sauce.

Note: you can substitute any white beans for the cashews if you want to cut out more fat.

Prep time: 10 minutes (excluding cashew soak time)

Cook time: 15-20 minutes

Serves 2-3