Vegan Spaghetti Carbonara Recipe By Tasty

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VEGAN SPAGHETTI CARBONARA RECIPE BY TASTY

Here's what you need: spaghetti, shiitake mushroom cap, olive oil, smoked paprika, salt, pepper, cashews, olive oil, unsweetened non-dairy milk, garlic, nutritional yeast, lemon juice, pepper, salt, paprika, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16



Vegan Spaghetti Carbonara Recipe by Tasty image

Steps:

  • Preheat oven to 375°F (190°C).
  • Cook pasta according to package instructions.
  • Toss shiitake mushrooms, 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.
  • Cool mushroom slices on baking sheet.
  • For the sauce, combine cashews, olive oil, garlic cloves, 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.
  • Top with parsley.
  • Enjoy!

Nutrition Facts : Calories 622 calories, Carbohydrate 73 grams, Fat 30 grams, Fiber 5 grams, Protein 15 grams, Sugar 5 grams

12 oz spaghetti
3 cups shiitake mushroom cap, thinly sliced
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup cashews, soaked overnight
¼ cup olive oil
⅓ cup unsweetened non-dairy milk
3 cloves garlic, chopped
1 ½ tablespoons nutritional yeast
1 ½ tablespoons lemon juice
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon paprika
fresh parsley, for serving

VEGAN SPAGHETTI CARBONARA RECIPE BY TASTY

Here's what you need: spaghetti, shiitake mushroom cap, olive oil, smoked paprika, salt, pepper, cashews, olive oil, unsweetened non-dairy milk, garlic, nutritional yeast, lemon juice, pepper, salt, paprika, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16



Vegan Spaghetti Carbonara Recipe by Tasty image

Steps:

  • Preheat oven to 375°F (190°C).
  • Cook pasta according to package instructions.
  • Toss shiitake mushrooms, 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.
  • Cool mushroom slices on baking sheet.
  • For the sauce, combine cashews, olive oil, garlic cloves, 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.
  • Top with parsley.
  • Enjoy!

Nutrition Facts : Calories 622 calories, Carbohydrate 73 grams, Fat 30 grams, Fiber 5 grams, Protein 15 grams, Sugar 5 grams

12 oz spaghetti
3 cups shiitake mushroom cap, thinly sliced
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup cashews, soaked overnight
¼ cup olive oil
⅓ cup unsweetened non-dairy milk
3 cloves garlic, chopped
1 ½ tablespoons nutritional yeast
1 ½ tablespoons lemon juice
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon paprika
fresh parsley, for serving

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