Description
A delicious vegan twist on the classic carbonara, featuring mushroom ‘bacon’ for a smoky flavor.
Ingredients
Scale
- 8 oz spaghetti
- 1 cup mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1/2 cup cashews, soaked
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
- Fresh parsley, for garnish
Instructions
- Cook the spaghetti according to package instructions.
- In a skillet, heat olive oil over medium heat and add sliced mushrooms.
- Stir in soy sauce and cook until mushrooms are browned and crispy.
- In a blender, combine soaked cashews, nutritional yeast, garlic, black pepper, and salt. Blend until smooth.
- Drain the spaghetti and return it to the pot. Add the cashew sauce and mix well.
- Fold in the mushroom ‘bacon’ and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust the amount of soy sauce for desired saltiness.
- Can add peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mushroom Bacon Carbonara, Vegan Carbonara, Plant-based Pasta