Name: Vegan Carbonara
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g raw cashews ((100g)); 15 g nutritional yeast ((15g)); 0.5 tsp turmeric; 1 tbsp dijon mustard; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black salt (Kala Namak*); 1 cup soy milk ((240ml) or other non-dairy milk*); 226 g spaghetti ((Dry Weight)); 1 tbsp plant butter; 240 g mushrooms (Sliced); 2 tsp garlic (Crushed); 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; null to_garnish fresh chopped parsley; null to_garnish black pepper

Instructions

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1

Add the raw cashews (100 g), nutritional yeast (15 g), turmeric (0.5 tsp), dijon mustard (1 tbsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), black salt (0.5 tsp) and soy milk (1 cup) to a blender and blend until smooth. Set aside.
2

Cook the spaghetti (226 g) according to package instructions.
3

Melt the plant butter (1 tbsp) in a pan. Add the mushrooms (240 g), crushed garlic (2 tsp) and smoked paprika (0.5 tsp) and fry until the mushrooms are softened.
4

Add the cooked spaghetti into the pan with the mushrooms and toss them together.
5

Pour the blended sauce over the spaghetti and mushrooms, then add sea salt (0.25 tsp) and black pepper (0.25 tsp). Toss until everything is coated and heated through.
6

Serve with [to_garnish fresh chopped parsley] and a sprinkle of [to_garnish black pepper].