creamy mushroom carbonara

SERVES: 2

INGREDIENTS 

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• Packet of our Casalare gluten-free spaghetti

• 3 cups of mixed mushrooms

• 3 tablespoons Spiralfoods Extra Virgin Olive Oil

• ½ teaspoon smoked paprika

• ½ teaspoon salt

•  ¼ teaspoon ground pepper

• ½ cup cashews, soaked overnight

• ¼ cup Spiralfoods Extra Virgin Olive Oil

•  ⅓ cup Bonsoy Soy milk

• 3 cloves garlic, chopped

• 1 ½ tablespoons nutritional yeast

• 1 ½ tablespoons lemon juice

• Fresh parsley, for serving

DIRECTIONS 

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

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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.

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3. Cook the spaghetti as per pack instructions. Once cooked, drain water from the pot. Add the sauce and stir until pasta is well-coated. Mix in cooked mushrooms and top with fresh parsley.