Method

1

Fry mushrooms in olive oil and seasoning for 10 minutes and set aside.

2

Make the carbonara sauce, by combing cashews, olive oil, garlic cloves, nutritional yeast, soy milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.

3

Drain water from pasta and return pasta to pot. Add the sauce and stir until pasta is well-coated. Mix in cooked mushrooms and top with parsley.