Vegan Mushroom Carbonara
Serves 230 mins prep40 mins cook
There are days when recipes just CLICK and yesterday was one of those days. One of my most favourite ingredients ever is mushrooms. I will take them on in all sizes, shapes and forms. I think the only mushroom i don’t really much care for is the s
0 servings
What you need
Instructions
MUSHROOM BACOND METHOD Pre-heat oven to 400 convection (if you have, if not, don’t worry). Whisk sauce ingredients together. Pour over mushrooms and toss to coat. Spread mushrooms on parchment lined baking sheet and bake for 20 minutes, flip the mushrooms and cook for 5-10 more minutes. Next, make the sauce. For this recipe you will need 1/2 cup of soaked cashews. They don’t take as long as you may think. I soaked mine for 2 hours and the sauce was super creamy. I would recommend a high-speed blender and not a food processor for this. CREAM SAUCE METHOD Drain and rinse your cashews. Place everything in high-speed blender and blend till creamy. Set aside. PASTA METHOD Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 2 cups pasta water before draining. Heat a large pan over medium high heat. Add olive oil, chilli flakes and onion. Saute for several minutes until onion starts to soften. Add in garlic and frozen peas. Toss to combine. Add in sauce, 3/4 of the smoky mushrooms, spinach and cooked pasta. Toss to coat and heat through. Use the pasta water to thin out to desired consistency. Add in vegan Parmesan, salt and cracked pepper and serve immediately.View original recipe