Pasta Carbonara like you’ve never had before, plant-based style. Smoky mushrooms with fresh green peas will have you coming back for more.
- Mushroom “bacon”
- 3.5oz./100g of sliced shiitake mushrooms (approximately 1 cup)
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 tsp maple syrup
- ¼ tsp liquid smoke
- Pasta & Sauce
- 16 oz./453g dried spaghetti
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 2 cloves of garlic
- 2 Tbsp white wine vinegar
- ¾ cup water (use as much as you need until desired consistency is reached)
- ½ cup frozen peas
- Dash of salt
- ¼ cup chopped parsley
- Dash of chili flakes (optional)
Set pot of water on the stove to boil for the pasta. While it’s boiling add mushrooms, olive oil, soy sauce, maple syrup, and liquid smoke to heated sauce pan. Cook mushrooms on medium/low heat until browned, and set aside.
Add pasta to boiling water and cook till al dente (still firm when you bite into it).
While pasta is cooking, in a blender or food processor add in cashews, nutritional yeast, garlic, white wine vinegar, water, and salt. Blend until smooth.
Once pasta has been cooked and drained add thawed peas and cooked pasta into a sauce pan or pot, toss with cashew sauce.
Once pasta has been plated, top with the mushroom “bacon”, parsley, and chili flakes.