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Name: Creamy carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 6 portobello mushrooms; 5 tablespoon Soy sauce; 4 teaspoon Maple Syrup; 4 teaspoon apple cider vinegar; 4 teaspoon Olive oil; 4.5 oz cashew; 5 Garlic cloves; 3/4 cup unsweetened plant-based milk; 2 tablespoon nutritional yeast; 5 oz silken tofu; 10 ounce Spaghetti; 1 cup green peas; Handful of parsley leaves or arugula leaves

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INGREDIENTS

6 portobello mushrooms
5 tablespoon Soy sauce
4 teaspoon Maple Syrup
4 teaspoon apple cider vinegar
4 teaspoon Olive oil
4.5 oz cashew
5 Garlic cloves
3/4 cup unsweetened plant-based milk
2 tablespoon nutritional yeast
5 oz silken tofu
10 ounce Spaghetti
1 cup green peas
Handful of parsley leaves or arugula leaves

INSTRUCTIONS

Preheat oven to 390 Fahrenheit. Line a baking sheet .blender. small saucepan of boiling water over high heat large .saucepan of salted water over high heat

Slice the mushrooms thinly. Pour the soy sauce,maple syrup, cider vinegar ,and olive oil into a bowl and whisk to combine . Add the mushrooms making sure the slices are well covered in the marinade and set aside.

Meanwhile, put the cashews in the small saucepan filled with boiling water and boil for 15 minutes.

Take the mushroom slices out of the bowl and lay them out evenly on the lined baking sheet. The whole garlic cloves and pour the marinade over everything. Bake in the hot oven for 20 to 30 minutes, until they have shrunk in size and began to crisp very slightly.

Drain the cashews and put them into the blender along with the plant-based milk, nutritional yeast and tofu. Whizz to a very smooth cream and then set aside.

Add the pasta to the large pan of boiling salted water and cook until al dante, following the instructions on the package. Add the peas for the last minute of cooking. Fill a mug with pasta water and set aside. Drain the pasta and peas in a colander and keep the pasta back into the cooking pot.

Pour the carbonara cream and three tablespoons of pasta water over the pasta and stir everything around until the pasta is well covered in the cream. Take the mushrooms out of the oven and fold them into the creamy pasta. Add another splash of pasta water, if needed, to give a nice loose creamy consistency.

Garnish with the fresh parsley or arugula and serve immediately.

NOTES

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Creamy carbonara

6 portobello mushrooms
5 tablespoon Soy sauce
4 teaspoon Maple Syrup
4 teaspoon apple cider vinegar
4 teaspoon Olive oil
4.5 oz cashew
5 Garlic cloves
3/4 cup unsweetened plant-based milk
2 tablespoon nutritional yeast
5 oz silken tofu
10 ounce Spaghetti
1 cup green peas
 Handful of parsley leaves or arugula leaves

Preheat oven to 390 Fahrenheit. Line a baking sheet .blender. small saucepan of boiling water over high heat large .saucepan of salted water over high heat

Meanwhile, put the cashews in the small saucepan filled with boiling water and boil for 15 minutes.

Drain the cashews and put them into the blender along with the plant-based milk, nutritional yeast and tofu. Whizz to a very smooth cream and then set aside.

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Nutrition

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Serving Size: 1 (598g)
Recipe Makes: 4 Servings

Calories: 624
Calories from Fat: 172 (28%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 53.1mg		2 %
Potassium 2703.5mg		71 %
Total Carbohydrate 91.6g		27 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 80.2g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 624

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