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Creamy Mushroom Carbonara

by eimele

Dinner
Lunch
Gluten Free Vegan

Ingredients

1
Packet of gluten free spaghetti
3C
mixed mushrooms
3Tbsp
olive oil
½ tsp
smoked paprika
½ tsp
salt
¼ tsp
ground pepper
½C
cashews, soaked overnight
¼C
olive oil
⅓C
Bonsoy Soy Milk
3 cloves
garlic, chopped
1½Tbsp
nutritional yeast
1½tsp
lemon juice

Fresh parsley, for serving

Products used

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.

Products used

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