Vegan Carbonara with Mushrooms and Cauliflower
Ingredients
- 8 oz favorite pasta
Sauce
- 1/2 block silken tofu (6 oz)
- 1/2 head cauliflower steamed (about 2 cups)
- 1 cup non-dairy milk (such as soy)
- 1/4 cup nutritional yeast
- 1 tablespoon white miso
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 teaspoons white vinegar
- 2 tablespoons olive oil
Mushrooms
- 2 cups King oyster mushrooms (substitute shiitake), sliced lengthwise
- 2 tablespoons tamari
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- black pepper
Preparation
Whisk together the mushroom marinade and pour it over the mushrooms, ensuring all are coated, then bake in the oven at 375°F for 20 minutes on a parchment-lined baking sheet, flipping halfway through
Blend the sauce ingredients except the oil in a high-speed blender or food processor until smooth, about 2-3 minutes, then add the oil and mix on low until combined
Cook the pasta in well-salted water, drain it, and reserve 1/2 to 1 cup of pasta water, then return the pasta to the pot
Add the sauce and mushrooms to the pasta, mix over low heat, and add the desired amount of reserved pasta water to help evenly coat the sauce and thicken it, enjoy, and optionally add some chopped parsley
