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Mega Mushroom Carbonara

May 15, 2018

Pasta night is one of my favorite nights and it’s usually suggested by my husband. Although no dinner for us is fully complete without a veganized challenge, and tonight’s dish was a delicious vegan carbonara. Emanuel and I have been anxiously awaiting to have a vegan carbonara. The last time we tried to make it we used a recipe we found online and unfortunately, it didn’t match our personal palates. (On a side note did you know that every person has a different palate!? It’s amazing right!?) So because of our first fail we doctored this up to make it our own, and man it was delicious!

 

So the traditional carbonara is not so much a saucy dish but more of a flavorful and creamy dish. In order to achieve this I used my cashew cream to my advantage. This gave it not only a creamy and cheesy flavor but it also became a really wonderful base for the rest of my seasonings. Now in order to get the smoky, savory flavor, I had to pick up some liquid smoke. This flavoring gives that smoky flavor and completes the savory effect of this dish. I found my liquid smoke in the seasonings aisle, this may vary from grocery store to grocery store but it is essential, so just ask a store clerk if you can’t find it. The last tip for this dish is to mix your pasta in a pan rather than in the pot. By using the pan you can incorporate the ingredients better and help make that sauce creamier. Check this out below and fulfill your pasta dreams.

 

 

 

Mega Mushroom Carbonara

 

Serves: 2    Prep Time: 10 Minutes    Cook Time: 15 Minutes   Total Time: 25 Minutes 

 

Ingredients:

 

¾ cups Cashews

¾ cup Unsweetened Soymilk

1 ½ tbsp Nutritional Yeast

2 cloves of Garlic

1 tsp Onion Powder

½ tsp Salt

1 tbsp Liquid Smoke

1 tsp Cooking wine

1 can Peas

1 package Shiitake mushrooms   

½ package Linguine noodles

 

  1. In a blender combine your cashews, soy milk, nutritional yeast, garlic, onion powder, salt, ½ tbsp liquid smoke and cooking wine. Blend until smooth

  2. While this is blending, cook your pasta al dente

  3. Sauté your mushrooms and add the other ½ tbsp of Liquid Smoke, after sautéing add your peas in the pan and warm.

  4. Okay once the pasta is done it’s time for the fun part, mixing this delicious baby altogether now. Grab a large pan have it on low and put your cooked drained pasta in. then add the mushroom, peas and the sauce.

  5. Mix until well combined and then serve!

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