Creamy Vegan Carbonara Pasta
Ingredients
- 400 g pasta
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp olive oil
Bacon
- 200 g fresh mushrooms
- 4 tbsp sliced sun-dried tomatoes
- 1 tbsp oil
- 1.5 tbsp tamari or soy sauce
- 1 tsp maple syrup
- 1 tsp smoked paprika
Sauce
- 400 ml coconut milk
- 2 tbsp water
- 1 tbsp white miso paste
- 3 tbsp nutritional yeast
- 2 tsp lemon juice or apple cider vinegar
- 0.5 tsp paprika
- 0.5 tsp black pepper
- pinch of turmeric
Garnishes
- Chopped fresh parsley
- Mixed salad
- nutritional yeast (optional)
- edible flowers (optional)
Preparation
Marinate the 'bacon': Dice the mushrooms into 1.5 cm cubes, place in a bowl. Mix in the other ingredients and put aside.
Bring pasta water to the boil.
Finely chop onion and garlic, set aside.
Fry the 'bacon' for 3-4 mins while stirring until the liquid is gone and it's golden brown. Pour into a bowl.
Start cooking the pasta.
Stir the miso paste into 2 tbsp water in a small bowl or cup.
In the same frying pan as you fried the mushrooms: fry the onion in olive oil on medium heat for 5-6 mins until it's slightly golden brown. Add garlic the last minute.
Pour coconut milk, miso, nutritional yeast, lemon juice/ACV, paprika, black pepper and turmeric directly into the frying pan with the onion and stir until it's mixed. Let simmer for 2 mins.
Mix the pasta with the sauce. Serve with the 'bacon' and fresh parsley. Sprinkle nutritional yeast over.
