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Vegan Spaghetti Carbonara

by Betsy Carter • from the video 4 Creamy Dairy-Free Pastas

Inspired by wellandfull.com

Ingredients

for 4 servings

  • 12 oz
    spaghetti (340 g)
  • 3 cups
    shiitake mushroom cap, thinly sliced (225 g)
  • 3 tablespoons
    olive oil
  • ½ teaspoon
    smoked paprika
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ½ cup
    cashews, soaked overnight (65 g)
  • ¼ cup
    olive oil (60 mL)
  • ⅓ cup
    unsweetened non-dairy milk (80 mL)
  • 3 cloves garlic, chopped
  • 1 ½ tablespoons
    nutritional yeast
  • 1 ½ tablespoons
    lemon juice
  • ½ teaspoon
    pepper
  • 1 teaspoon
    salt
  • ¼ teaspoon
    paprika
  • fresh parsley, for serving

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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!
 

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