Vegan Spaghetti Carbonara

Servings: 4 yield(s)
Ingredients
  • 12 oz Explore Cuisine Red Lentil Spaghetti
  • 3 cup shiitake mushroom cap (thinly sliced)
  • 3 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Sauce
  • 1/2 cup cashews (soaked overnight)
  • 1/4 cup olive oil
  • 1/3 cup unsweetened non-dairy milk
  • 3 cloves garlic (chopped)
  • 1 1/2 tbsp nutritional yeast
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/4 tsp paprika
  • 0 fresh parsley (for serving)
Instructions
  1. Preheat oven to 375°F (190°C)
  2. Cook pasta according to package instructions
  3. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl
  4. 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
  5. Cool mushroom slices on baking sheet
  6. 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
  7. Drain water from pasta and return pasta to pot
  8. Add the sauce and stir until pasta is well-coated
  9. Mix in mushroom bacon
  10. Top with parsley
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.