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This delicious and creamy vegan mushroom carbonara is a brilliant alternative to traditional carbonara. Made with a blend of cashew nuts, plant based milk and nutritional yeast – you’d never know there were no dairy or egg products involved. We like to make a large batch and eat straight away or freeze in portion sizes for the perfect quick dinner.

Serves 2

Prep – To soak the cashew nuts – overnight or for a minimum of 4 hours.
To prep the sauce – 15 minutes
Cooking time 8-11 minutes (depending on the pasta used)

Ingredients
For the sauce (enough for 4-6 portions)
200ml unsweetened almond or cashew milk
250g cashew nuts, soaked
2 to 3 heaped tsp. nutritional yeast
2 pinches salt
A few twists of black pepper

For the pasta
240g pasta (gluten free or your choice)
250g mushrooms, sliced
1 tbsp. rapeseed oil
2 cloves of garlic, sliced

To serve
Two handfuls of pea shoots
1 tsp. nutritional yeast
Drizzle of extra virgin olive oil
A few twists of black pepper

Method

Weigh out the cashew nuts into a jar or bowl and cover with cold water until it reaches about 3cm over the top of the nuts. Cover and leave to soak overnight or for a minimum of 4 hours. The longer you leave the cashew nuts to soak the creamier the mushroom carbonara will become.

Once the cashew nuts have soaked, drain and rinse in cold water and add them to a blender. Pour in the nut milk and add the nutritional yeast, salt and black pepper. Blend until you have a smooth creamy sauce, then set to one side. Meanwhile cook your chosen pasta according to the instructions on the packet.

Whilst the pasta is cooking slice the mushrooms. Place a large frying pan on a medium heat with a tablespoon of rapeseed oil, then add the mushrooms, garlic and cook for 5 to 8 minutes stirring regularly. Then turn the heat off.

Once the pasta is cooked, reserve 3 ladles of cooking water then drain the remaining water from the pasta.

Tip the pasta back into the pan it was cooked in, add a couple of ladles of the pasta water, stir in, add the cooked mushrooms and garlic and stir. Spoon in 1/3 to 1/2 of the cashew sauce and stir. Then add a handful of pea shoots and gently mix together.

Serve the mushroom carbonara in your favourite bowls. Scatter with more pea shoots, a good drizzle of extra virgin olive oil, a few twists of black pepper and a sprinkle of nutritional yeast.

Note – there will be enough vegan  carbonara sauce left over for 2-4 portions of pasta. Keep any leftover sauce in a jar in the fridge for a couple of days or freeze.

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