Vegan Spaghetti Carbonara
Download the new Tasty app: http://ift.tt/2w3p2CN Reserve the One Top: http://bit.ly/2v0iast Vegan Spaghetti Carbonara Servings: 4 INGREDIENTS 12 ounces spaghetti 3 cups shiitake mushroom caps, thinly sliced 3 tablespoons olive oil ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon pepper ½ cup cashews, soaked overnight ¼ cup olive oil ⅓ cup unsweetened non-dairy milk 3 cloves garlic, chopped 1½ tablespoons nutritional yeast 1½ tablespoons lemon juice ½ teaspoon pepper 1 teaspoon salt ¼ teaspoon paprika Parsley, for serving PREPARATION 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 8 minutes. Flip the mushrooms and continue baking for 8-9 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, and enjoy! INSPIRED BY: http://ift.tt/2qeaBZr Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2wlVu3P Get the recipe: http://bit.ly/2fz0jUf MUSIC Glorious Land_Full Licensed via Warner Chappell Production Music Inc.
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