Vegan Pasta Carbonara Cacio E Pepe
Ingredients
- 1/2 cup roasted cashews
- 1/4 cup nutritional yeast
- 1.5 tablespoons white miso
- 1/2 teaspoon salt
- 1 tablespoon salt for cooking pasta
- 1/4 cup extra-virgin light olive oil
- 1 cup chopped oyster mushrooms
- 5 garlic cloves
- 1 teaspoon ground pepper
- 12 ounces spaghetti
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
Preparation
Process cashews in a blender until consistency of fine sand, about 15 seconds.
Add 1.5 cups water, nutritional yeast, miso, and salt and process on low speed until well-combined. Let sit for 15 minutes.
Heat oil in a large wok or skillet over medium-high heat. Add mushrooms and cook until golden brown and crispy, about 7 to 10 minutes.
Off heat, stir in garlic and pepper and cook using residual heat until fragrant, about 1 minute.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta.
In the skillet, stir in sauce, parsley, and lemon juice and cook for 1 minute. Add pasta and toss until sauce is well coated and thickened slightly.
Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste.
Tips
For the consistency adjustment, about 1/2 cup of reserved cooking water was used in this preparation.
