Name: Creamy Mushroom Carbonara
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 360 g spaghetti; null null sea salt (for pasta water); 400 g shiitake mushrooms; 2 tbsp olive oil (for sautéing mushrooms); 1 cup raw cashews (soaked in hot water); 0.5 cup unsweetened oat milk; 0.25 cup nutritional yeast; 2 tbsp vegan parmesan (for mixing into sauce); null null black pepper (to taste); null null pasta water (for sauce consistency); null null vegan parmesan (extra, for serving); null null black pepper (cracked, for serving)

Instructions

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1

Soak raw cashews (1 cup) in hot water for 10 minutes, then drain.
2

In a blender, combine the soaked raw cashews (1 cup), unsweetened oat milk (0.5 cup), nutritional yeast (0.25 cup), vegan parmesan (2 tbsp), [black pepper], and [sea salt]. Blend until smooth and creamy. Set aside.
3

Slice shiitake mushrooms (400 g).
4

Sauté shiitake mushrooms (400 g) on high heat without oil until browned, then add olive oil (2 tbsp) and continue to sauté.
5

While mushrooms are cooking, boil spaghetti (360 g) in heavily salted water until al dente.
6

Once mushrooms are cooked, remove the pan from the heat. Reserve about pasta water (0.5 cup).
7

Add a splash of [pasta water] to the blended cashew cream mixture and stir to loosen it to a thick, creamy sauce consistency.
8

Add the cooked spaghetti (360 g) to the pan with the mushrooms, then pour the cashew cream mixture over and stir quickly to coat all the pasta. The residual heat will warm the sauce without scrambling.
9

Serve immediately with fresh cracked [black pepper] and a sprinkle of extra [vegan parmesan], if desired.