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Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

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Vegan Spaghetti Carbonara

4 servingsINGREDIENTS340 g (12 oz) spaghetti225 g (3 cups) shiitake mushroom cap, thinly sliced3 tablespoons olive oil1/2 teaspoon smoked paprika1/2 teaspoon salt1/4 teaspoon pepper65 g (1/2 cup)  cashew, soaked overnight60 mL (1/4 cup) olive oil80 mL (1/3 cup) unsweetened non-dairy milk3 cloves garlic, chopped1 1/2 tablespoons nutritional yeast1 1/2 tablespoons lemon juice1/2 teaspoon pepper1 teaspoon salt1/4 teaspoon paprika  fresh parsley, for servingPREPARATION1. Preheat oven to 375°F (190°C).2. Cook pasta according to package instructions.3. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.4. Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.5. Cool mushroom slices on baking sheet.6. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.7. Drain water from pasta and return pasta to pot.8. Add the sauce and stir until pasta is well-coated.9. Mix in mushroom bacon.10. Top with parsley.11. Enjoy!Inspired by:https://wellandfull.com/2017/03/a-really-good-vegan-carbonara/
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4 servings

INGREDIENTS

340 g (12 oz) spaghetti

225 g (3 cups) shiitake mushroom cap, thinly sliced

3 tablespoons olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

65 g (1/2 cup) cashew, soaked overnight

60 mL (1/4 cup) olive oil

80 mL (1/3 cup) unsweetened non-dairy milk

3 cloves garlic, chopped

1 1/2 tablespoons nutritional yeast

1 1/2 tablespoons lemon juice

1/2 teaspoon pepper

1 teaspoon salt

1/4 teaspoon paprika

fresh parsley, for serving

PREPARATION

1. Preheat oven to 375°F (190°C).

2. Cook pasta according to package instructions.

3. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.

4. Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.

5. Cool mushroom slices on baking sheet.

6. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.

7. Drain water from pasta and return pasta to pot.

8. Add the sauce and stir until pasta is well-coated.

9. Mix in mushroom bacon.

10. Top with parsley.

11. Enjoy!

Inspired by:

https://wellandfull.com/2017/03/a-really-good-vegan-carbonara/