Udon Carbonara
with Sun-Dried Tomato Bacon & Mixed Greens
Classic carbonara is made with salty cured pork, eggs, and parmesan for a rich yet simple cream sauce. We ditch the eggs and rely on velvety cashew-based garlic and herb cheese for a creamy base. We turn to smoky and salty sun-dried tomatoes for the perfect substitute for cured pork.
INGREDIENTS
- 1 oz sun-dried tomatoes, roughly chopped
- 2 tsp low-sodium tamari
- 1 tbsp liquid smoke (divided)
- 3 garlic cloves, peeled and minced
- 1 cup almond milk
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 tbsp nutritional yeast
- 1 tbsp vegan parmesan
- 14 oz udon noodles
- 4 oz mixed greens
- 1 lemon, half juiced, half cut into wedges (divided)
- 1 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine sun-dried tomatoes, tamari, and just ¼ tsp liquid smoke in small bowl and stir. Set aside. (4-serving meal: use ½ tsp liquid smoke) (TIP: Keep remaining liquid smoke for your own use.)
Heat 1 tsp olive oil in large nonstick skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add almond milk, cashew cheese, nutritional yeast, parmesan, and a pinch of salt and pepper. Whisk until sauce is creamy and starting to simmer, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil)
Add noodles and 1 cup water to skillet with sauce and bring to a simmer, being careful not to break noodles. Reduce heat, cover, and cook until noodles are tender and loose, 4 to 5 minutes. Add sun-dried tomato bacon with liquid, toss to coat, and cook until slightly thickened, 2 to 3 minutes. (4-serving meal: use 2 cup water)
Combine mixed greens, 1 tbsp olive oil, lemon juice, and a pinch of salt and pepper in medium bowl and toss. Divide udon carbonara with sun-dried tomato bacon between bowls. Serve with salad and lemon wedges. Buon appetito! (4-serving meal: use 2 tbsp olive oil)
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Creamy Peanut Noodles with Basil & Thai Tomato Salad
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Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
Marry Me Cauliflower with Sun-Dried Tomatoes & Farro
Glass Noodle Salads with Crispy Tofu & Basil-Tahini Dressing
