Pasta Maconara

Pasta Maconara

Pasta Carbonara made vegan friendly.

Prep time 15
Cook time 20
Serves 4


1 tbs Suncoast Gold Macadamia Oil
2 cloves garlic, minced
1 cup (150g) diced yellow onion
½ cup (120ml) Suncoast Gold Macadamia Milk
2 tbs fresh lemon juice
1 cup (195g) firmly packed steamed cauliflower florets
½ cup (82g) raw, Suncoast Gold Macadamias, soaked and drained
½ cup (44g) nutritional yeast (savory yeast flakes)
¾ tsp natural salt, plus more to taste
pinch red pepper flakes 
¼ tsp freshly ground black pepper, plus more to taste

1 packet fettucini noodles
1 tbs extra-virgin Suncoast Gold Macadamia Oil, plus more as needed
¼ tsp natural salt, plus more to taste
1 cup (95g) steamed and chopped broccoli florets, plus more to taste
¼ cup (12g) finely chopped flat-leaf parsley
¼ cup (20g) finely chopped green onions (white and green part)


In a medium skillet, heat the oil over medium heat. Add the garlic and onions and sauté for about 5 minutes until soft and translucent. Transfer to the blender. Add all of the other sauce ingredients (except the black pepper), and blast on high for 30 to 60 seconds until smooth and creamy. Stir through the black pepper.

Cook the pasta according to the packet instructions. Drain, and transfer to a large pot. Over low heat, stir the olive oil and salt through the pasta to season, then stir through the sauce, broccoli, parsley, and green onions until evenly coated and warmed through (you may want to add more oil and seasonings) and warmed through. Serve immediately.

Created by Tess Masters aka ‘The Blender Girl’