Creamy Cauliflower Carbonara and Smoky Mushrooms
Ingredients
- 8 oz favorite pasta
Sauce
- 1/2 block of silken tofu (6 oz)
- 1/2 head cauliflower steamed (about 2 cups)
- 1 cup non dairy milk (I used soy)
- 1/4 cup nutritional yeast
- 1 tbl white miso
- 1 tsp black pepper
- 1/2 smoked paprika
- 1/4 garlic powder
- 2 tsp white vinegar
- 2 tbl olive oil
Mushrooms
- 2 cups King oyster mushrooms (sub shiitake) sliced lengthwise
- 2 tbl tamari
- 1 tbl olive oil
- 1/2 tsp smoked paprika
- 1/4 garlic powder
- black pepper
Preparation
Whisk together mushroom marinade, pour over mushrooms making sure all are coated, bake in oven 375 F for 20 minutes on parchment lined baking sheet, flipping half way through
In a high speed blender or food processor blend sauce ingredients except oil, until smooth 2-3 minutes. Then add oil, mix on low till combined
Cook pasta in well salted water, drain, reserve 1/2-1 cup pasta water. Bring pasta back to pot
Add sauce and mushrooms. Mix over low heat, add desired amount of reserved pasta water to help evenly coat sauce and thicken. Enjoy!! I also added some chopped parsley.
