Vegan Spaghetti Carbonara
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!
Recipe from tasty.co
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Ingredients (16)
- •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