Easy Vegan Mushroom Carbonara
Ingredients
Mushroom bacon
- 5 cups sliced mushrooms (i used shiitake and cremini)
- 2 Tbsp Olive oil
- 1 Tbsp Maple syrup
- 1 Tbsp Apple cider vinegar
- 1 Tbsp vegan Worcestershire sauce
- 1 tsp tamari
- 1 tsp mellow miso
- 4 dashes of liquid smoke
- 1 tsp smoked paprika
- 1 pinch of salt
- 1 pinch garlic powder
- Cracked pepper to taste
Cream sauce
- 1/2 cup soaked cashews
- 1 cup hot pasta water
- 1 tsp chickpea miso
- 1/2 lemon juiced
- 1 clove garlic
- sea salt & cracked pepper
Pasta components
- 1 box farfalle or pasta of choice
- 2 tbsp olive oil
- Pinch chilli flakes
- 1/2 yellow onion
- 1 clove garlic
- 1/2 cup frozen peas
- Big fistful baby spinach
- Vegan Parmesan (home made or VIOLIFE)
- sea & cracked pepper
- 1/2-1 cup pasta water
Preparation
Pre-heat oven to 375 degrees convection if available. Whisk sauce ingredients together and pour over mushrooms, then toss to coat and spread on a parchment-lined baking sheet to bake for 18-20 minutes.
Drain and rinse soaked cashews, then place them with hot pasta water, chickpea miso, lemon juice, garlic, sea salt, and cracked pepper in a high-speed blender and blend until creamy before setting aside.
Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 2 cups of pasta water before draining.
Heat a large pan over medium-high heat, add olive oil, chili flakes, and onion, and sauté for several minutes until the onion softens.
Add garlic and frozen peas to the pan and toss to combine.
Add the cream sauce, three-quarters of the baked mushrooms, spinach, and cooked pasta to the pan, then toss to coat and heat through.
Use pasta water to thin the mixture to the desired consistency, then add vegan Parmesan, salt, and cracked pepper before serving immediately.
