When I started eating vegetarian one of the things I had to miss most was spaghetti Carbonara. This dish is like heaven, so creamy and rich, with salty pieces of bacon to top it off. Cream, bacon and egg unfortunately do not belong to the low-impact foods of the world. Cows being the source of a large part of GHG emissions contributing to climate change. When I joined the Vegan Challenge for the first time last year, something wonderful happened: I discovered Vegan Carbonara. You will just have to try it to believe it, creaminess by plants does exist!
- 350 grams vegan spaghetti
- 3 cups shiitake mushroom thinly sliced (I used mushroom, bell pepper and eggplant)
- 3 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cashew, soaked overnight
- ¼ cup olive oil
- ⅓ cup unsweetened non-dairy milk (soy milk for example)
- 1 large clove of garlic
- 1 ½ tablespoons nutritional yeast
- 1 ½ tablespoons lemon juice
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon paprika
- fresh parsley, for serving
How I make it:
- Preheat oven to 190°C for the shiitake “bacon” or vegetables.
- Cook pasta according to package instructions.
- Toss shiitake mushrooms (or vegetables), oil, smoked paprika, salt, and pepper in a medium bowl.
- Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown. (Or bake vegetables until done in an oven dish)
- For the sauce, combine cashews, olive oil, garlic clove, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
- Drain water from pasta and return pasta to pot.
- Add the sauce and stir until pasta is well-coated.
- Mix in mushroom bacon (or veggies).
- Top with parsley.
This recipe is part of LUGO’s vegan challenge. In the month of April the LUGO team isn’t consuming any animal products and we hope you’ll join us! A yummy new recipe will be posted twice a week, to make sure this month isn’t so much a challenge as an opportunity to try new things while benefitting the environment!