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Creamy Cauliflower Carbonara with Smoky Mushrooms

Name: Creamy Cauliflower Carbonara with Smoky Mushrooms
Cuisine: Italian
Ingredients: 8 oz favorite pasta; 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 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; 2 cups King oyster mushrooms (sub shiitake) sliced lengthwise; 2 tablespoons tamari; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; black pepper

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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 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 (sub 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 mushroom marinade, pour over mushrooms making sure all are coated, bake in 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 sauce ingredients except oil until smooth for 2-3 minutes. Then add oil and mix on low until combined.
Cook pasta in well-salted water, drain, and reserve 1/2 to 1 cup pasta water. Bring pasta back to the pot.
Add sauce and mushrooms. Mix over low heat, add desired amount of reserved pasta water to help evenly coat the sauce and thicken. Enjoy! I also added some chopped parsley.

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