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Udon Carbonara with Sun-Dried Tomato Bacon & Mixed Greens
2 or 4 Serving Dinner

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.

Tags: High-Protein <600 Calories Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
20 min
CALORIES
550
FAT
14g
CARBOHYDRATES
85g
PROTEIN
23g

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INGREDIENTS

  1. 1 oz sun-dried tomatoes, roughly chopped
  2. 2 tsp low-sodium tamari
  3. 1 tbsp liquid smoke (divided)
  4. 3 garlic cloves, peeled and minced
  5. 1 cup almond milk
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 2 tbsp nutritional yeast
  8. 1 tbsp vegan parmesan
  9. 14 oz udon noodles
  10. 4 oz mixed greens
  11. 1 lemon, half juiced, half cut into wedges (divided)
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (almond, cashew), wheat
Tools: Large nonstick skillet with lid
SERVINGS
PREP & COOK TIME
20 min
CALORIES
550
FAT
14g
CARBOHYDRATES
85g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Make sun-dried tomato bacon

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.)

2
Start the sauce

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)

3
Finish the noodles

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)

4
Make the salad and serve

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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