Creamy Mushroom Carbonara (Vegan)
The creamiest most delicious Vegan pasta made without a cashew in sight! I’ve also come to realise that mushrooms are definitely like marmite! The funny thing is, i used to absolutely despise them and now I simply cannot get enough!
Pasta is one of my default meals that I fall back on when I haven’t got anything else planned and always end up making a double batch so lunch is sorted for the next day too! Once you have stocked up your kitchen with all the pasta basics, dishes like this can be whipped up with nothing else fancy added. The beauty of it all is that a quick dish of pasta is just as gratifying as a more complex recipe.
Ingredients (makes 2 portions):
-350g Brown rice spaghetti (I use Rizopia)
-500g Mushrooms (I used Chestnut and White)
-500ml Soy milk (Almond would also work)
-1 TBS Liquid aminos or soy sauce
-3 Cloves of garlic
-4 TBS Nutritional Yeast (I use Marigold)
-1 cube of Veggie (vegan) stock (I use Marigold)
-2 TBSP Coconut butter (I use Coconut Merchant)
-2 TSPS Pepper
-2 TSPS Salt
-2-3 TSPS Thyme
1.Boil your spaghetti as per packet instruction then pop to one side.
2.Dissolve your vegetable stock in 200ml hot water then begin cooking the mushrooms.
3.Chop your shallots, add to your pan with the coconut butter, soy sauce, garlic and roughly chopped mushrooms.
4.When brown, add your vegetable stock, dairy-free milk, nutritional yeast, salt, pepper and thyme and simmer on a low heat for 15 minutes. Stir through your spaghetti and simmer for a further 5-10 minutes (adding more milk if needed)
5.Serve up immediately and season with more nutritional yeast and thyme.