CARBONARA WITH OYSTER MUSHROOM “BACON”
The next recipe from Live Well With Lou is this plant based variation on the classic carbonara is both filling and nutritious. This recipe is a perfect, easy dinner. The oyster mushrooms are a great substitute for bacon if you are vegetarian and the paprika gives it that smoky kick!
Vegan Carbonara with Oyster Mushroom ‘Bacon’
Serves 4Ingredients
7 oz. (200g) whole-wheat spaghetti
1 cup cashews
1 tbsp. olive oil
8.8 oz. (250g) oyster mushrooms, chopped like bacon bits
1 tsp. smoked paprika
2 shallots, diced
2 cloves garlic, minced
2 tbsp. lemon juice
2 tbsp. nutritional yeast
⅔ cup (160ml) water
salt & pepper
½ cup (70g) frozen peas
Method
Place a large pot of salted boiling water on the stove and cook the pasta to al dente, according to instructions on the packing.
Place the cashews into a small pot of boiling water and boil the cashews for 5 minutes, then drain and set aside.
Heat the olive oil in a skillet over a medium/high heat and sauté the mushrooms with the smoked paprika for 5-7 minutes until browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, sauté the shallots and garlic for about 3-4 minutes, then transfer into a food processor or high-speed blender. Add the boiled cashews, lemon juice, nutritional yeast and water to the blender and blitz until smooth. If the mixture is too thick add a little more water to thin it down. Season to taste with salt and pepper.
Place the cooked pasta into the pot, add the sauce and gently heat. Then add the peas, half of the mushrooms and toss together to coat the pasta.
Divide the pasta between 4 bowls, garnish with the remaining mushrooms and season with a little more salt and pepper. Serve immediately.
