Creamy Cauliflower Carbonara with Smoky Mushrooms
Ingredients
- 8 oz favorite pasta
Sauce
- 1/2 block of silken tofu (6 oz)
- 1/2 head cauliflower (about 2 cups, steamed)
- 1 cup non-dairy milk (soy used)
- 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 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 ingredients, pour over the mushrooms making sure all are coated, then bake in the oven at 375 F for 20 minutes on a parchment-lined baking sheet, flipping halfway through.
In a high-speed blender or food processor, blend the sauce ingredients except the oil 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, then enjoy.
Optionally, add chopped parsley for garnish
