Creamy Vegan Spaghetti Carbonara


  • 1 Box Explore Cuisine Black Bean Spaghetti
  • 7 oz Silken Tofu, drained
  • 1 Tbsp White Miso
  • 1 Pinch of Red Pepper Flake
  • 1 Dash of Smoked Paprika
  • 1/4 Cup of water
  • 1/4 Cup of white wine
  • 1/4 cup of nutritional yeast
  • 1 TBSP lemon juice
  • 1/2 cup of olive oil, divided
  • 1/3 lbs of oyster mushrooms
  • 1 dash of salt
  • 1 dash of fresh ground black pepper


    1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later.
    2. In a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While the blender is running, add ¼ cup olive oil, and season with salt and pepper.
    3. In a large sauté pan over high heat, add the remaining ¼ cup olive oil and mushrooms, and cook until golden and crispy, about 6 minutes. Remove and put aside on a paper towel-lined plate.
    4. Add creamy sauce to the pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.
    Explore Cuisine Black Bean Spaghetti

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