dairy freeveganvegetariandinnermealpasta

Vegan Spaghetti Carbonara

Name: Vegan Spaghetti Carbonara
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz spaghetti; 3 cups shiitake mushroom cap, thinly sliced; 3 tablespoons olive oil; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon pepper; ½ cup cashews, soaked overnight; ¼ cup olive oil; ⅓ cup unsweetened non-dairy milk; 3 cloves garlic, chopped; 1 ½ tablespoons nutritional yeast; 1 ½ tablespoons lemon juice; ½ teaspoon pepper; 1 teaspoon salt; ¼ teaspoon paprika; fresh parsley, for serving

By Tasty40 min4 servings

This plant-based version of a classic Italian pasta dish is both flavorful and satisfying. With creamy cashew sauce, crispy coconut bacon, and tender spaghetti noodles, this dish is sure to become a new favorite.

Instructions

1
Preheat oven to 375°F (190°C).
2
Cook pasta according to package instructions.
3
Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
4
Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
5
Cool mushroom slices on baking sheet.
6
For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
7
Drain water from pasta and return pasta to pot.
8
Add the sauce and stir until pasta is well-coated.
9
Mix in mushroom bacon.
10
Top with parsley.
11
Enjoy!