Vegan Creamy Mushroom Carbonara
Introduction
Dive into a luxurious yet comforting dish that blends rich, creamy textures with a burst of savory flavors. This vegan interpretation of a classic fatty sauce dish is sure to be a delightful surprise, marrying traditional ingredients with plant-based alternatives for a modern twist.
Ingredients
- 200g handmade vegan pasta
- 1 cup raw cashews, soaked overnight
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 200g shiitake mushrooms, sliced
- 100g tempeh bacon, chopped
- 1/4 cup soy cream
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, nutritional yeast, miso paste, garlic, smoked paprika, and 1/2 cup of water. Blend until smooth to create the creamy sauce.
- Heat olive oil in a pan over medium heat. Add sliced mushrooms and tempeh bacon. Sauté until golden.
- Lower the heat, pour the blended cashew cream into the pan, and stir well.
- Add the cooked pasta to the sauce, tossing to coat evenly. Warm through.
- Stir in soy cream, season with salt and pepper, and heat for an additional minute.
- Serve hot, garnished with fresh parsley.
Enjoy this heartwarming dish that's perfect for any day that calls for a special meal. It's bound to become a cherished recipe in your culinary repertoire, bringing joy and indulgence in every bite.
Isabella
| Nutritionfacts | Calories: 510 per serving, Fat: 24g, Carbohydrates: 58g, Protein: 21g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | nuts, soy, gluten |