RECIPE BY REMY PARK (AKA @VEGGIEKINS)
Craving carbonara, but not the egg/cheese/meat part that comes with this hearty pasta dish? Remy Park has got your back! This recipe for Carbonara + Herbed Mushroom Pasta is equally crave-able as the original, but uses a combo of tofu, cashews, and other plant-based goodness to create a velvety sauce that perfectly coats the pasta. BONUS! This recipe is completely oil-free!
1 1/2 cup pasta of choice (we like Teff Macaroni)
1/2 cup raw cashews, soaked overnight
1/4 cup silken tofu
2 garlic cloves, roasted
1/4 cup nutritional yeast flakes
2 Tbsp arrowroot powder (or cornstarch, or equivalent)
1 1/4 cups non-dairy milk
1/2 tsp garlic powder
1/2 tsp kala namak black salt
Sea salt and freshly ground black pepper, to taste
1 cup mushrooms, sliced
1/2 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp fresh rosemary
1 tsp fresh sage
splash of non-dairy milk or veggie broth
Soak cashews overnight.
Chop yellow onion.
Cook pasta according to package directions.
Strain and set aside while you prepare the Carbonara Sauce.
In a high speed blender or food processor, blend together soaked cashews, silken tofu, roasted garlic, nutritional yeast flakes, arrowroot powder, non-dairy milk, garlic powder and kala namak black salt until smooth.
Transfer the mixture into a saucepan on medium heat, and bring to a slight bubble, allowing the sauce to thicken.
Taste and adjust as you see fit.
On a pan, sauté the chopped onion and minced garlic until translucent and fragrant, then adding sliced mushrooms, fresh rosemary and sage.
As needed, add tablespoons of veggie broth or non-dairy milk to avoid mixture from sticking to the pan.
NOTES + SERVING TIPS
Toss pasta in Carbonara Sauce to coat, and top with Herbed Mushrooms.
Carbonara + Herbed Mushroom Pasta can be stored in an air-tight container in the refrigerator for up to 5 days.