Vegan Carbonara
- Prep: 10 minutes plus soaking overnight
- Cook: 20 minutes
- Serves 4
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Recipe
- 1 punnet white mushrooms, thinly sliced
- 45 ml (3 tbsp) avocado or olive oil
- 2,5 ml (½ tsp) smoked paprika
- Salt and pepper, to taste
- 300 g spaghetti
- 65 g (½ cup) cashews, soaked overnight in water
- 1 small avocado, peeled and stoned
- 3 cloves garlic, chopped
- 22,5 ml (1½ tbsp)nutritional yeast
- 22,5 ml (1½ tbsp)lemon juice
- 1,5 ml (¼ tsp) paprika
- Fresh parsley, for serving
Description
- Preheat oven to 200°C.
- Toss the mushrooms, oil, smoked paprika and seasoning in a medium bowl.
- Arrange mixture on paper-lined baking sheet and bake for 7 – 8 minutes. Flip the mushrooms and continue baking until mushrooms are crispy and brown about 7 – 8 minutes more. Cool mushrooms on baking sheet.
- Cook pasta according to instructions on the packet. Drain and reserve 250 ml (1 cup) of the pasta cooking water when draining the pasta.
- For the sauce, combine cashews, avocado, garlic, nutritional yeast, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy, adding in a little of the reserved pasta water, if necessary, to moisten the sauce.
- Toss the pasta with the sauce and stir until pasta is well-coated.
- Mix in the mushrooms and serve immediately garnished with parsley.