Vegan Spaghetti Carbonara
A delicious, smooth and creamy vegan carbonara.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 12 oz spaghetti
- 3 cups shiitake mushroom cap thinly sliced
- 3 tbsp olive oil
- 1/2 tspn smoked paprika
- 1/2 tspn salt
- 1/4 tspn pepper
- 1/2 cup cashews soaked overnight
- 1/4 cup olive oil
- 1/3 cup unsweetened non-dairy milk
- 3 cloves garlic chopped
- 1 1/2 tbsp nutritional yeast
- 1 1/2 tbsp lemon juice
- 1/2 tspn pepper
- 1 tspn salt
- 1/4 tspn paprika
- fresh parsley for serving
Instructions
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Preheat oven to 375°F.
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Cook pasta according to package instructions.
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Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
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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.
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Cool mushroom slices on baking sheet.
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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.
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Drain water from pasta and return pasta to pot.
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Add the sauce and stir until pasta is well-coated.
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Mix in mushroom bacon.
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Top with parsley.