Soy-Free Vegan Carbonara

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No need to make Carbonara with eggs, bacon or pancetta, and cheese (hello cholesterol bomb) when we got your back with this mind-blowingly delicious Soy-Free Vegan Carbonara.

We exchanged the bacon for oven baked shiitake mushrooms; salty, smoky with a good chewy bite.

For the creamy, slightly sticky and rich tasting sauce, we used plant-based milk and cashews. With nutritional yeast for a cheesy flavour.

Slightly cooked spinach also goes amazingly well with this.

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 5 Best Season: Suitable throughout the year

Description

The best Creamy and Vegan Pasta!

Ingredients

Shiitake Mushrooms

Vegan Carbonara Sauce

Cooked Spinach

Instructions

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  1. Toss the sliced shiitake mushrooms with olive, smoked paprika powder, salt and black pepper.

    Bake on 180C/350F for 15-20 minutes, flip halfway through.

  2. Cook pasta according to package instructions.

  3. In a pan sautรฉ some onion in vegetable broth, add the spinach and turn off the heat.

  4. Blend the soaked cashews (+4h in hot water), olive oil, plant-based milk, garlic, nutritional yeast, salt, black pepper and sweet paprika powder until smooth. Pour in to a pan and cook for a minute. Add your cooked pasta and combine.

  5. Serve the carbonara with the oven baked mushrooms and slightly cooked spinach.

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