creamy mushroom carbonara
SERVES: 2
INGREDIENTS
-
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
-
⅓ cup Bonsoy Soy milk
-
3 cloves garlic, chopped
-
1 ½ tablespoons nutritional yeast
-
1 ½ tablespoons lemon juice
-
Fresh parsley, for serving
DIRECTIONS
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. 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.
