Vegan Creamy Mushroom Carbonara

A minimalist vegan creamy mushroom carbonara with handmade pasta, cashew sauce, tempeh bacon, shiitake, and parsley, beautifully lit and ready to serve.
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

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. 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.
  3. Heat olive oil in a pan over medium heat. Add sliced mushrooms and tempeh bacon. Sauté until golden.
  4. Lower the heat, pour the blended cashew cream into the pan, and stir well.
  5. Add the cooked pasta to the sauce, tossing to coat evenly. Warm through.
  6. Stir in soy cream, season with salt and pepper, and heat for an additional minute.
  7. 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

Additional Information
NutritionfactsCalories: 510 per serving, Fat: 24g, Carbohydrates: 58g, Protein: 21g 
Preparation Time45 minutes 
Allergy Informationnuts, soy, gluten