Recipe: Delicious Vegetarian Mushroom Carbonara

Vegetarian Mushroom Carbonara. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Thank goodness my friend, registered dietitian and vegetarian food blogger Alexandra Caspero Lenz, R. D. just wrote a cookbook chock full of delicious meatless and healthy Italian recipes called Fresh Italian Cooking for the New Generation.

Toss mushrooms with olive oil, Worcestershire sauce and garlic and season with salt, to taste. Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and ¼ tsp black pepper; stir to coat. Cool mushroom slices on baking sheet. You can have Vegetarian Mushroom Carbonara using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vegetarian Mushroom Carbonara

1. It's 200 g of pasta.
2. You need 60 g of parmesan cheese.
3. Prepare 150 g of chestnut mushrooms.
4. It's 2 of eggs.
5. It's 2 cloves of garlic.
6. You need 10 g of parsley.
7. Prepare to taste of salt and black pepper.

For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Drain and return to the saucepan. How To Make Vegetarian Carbonara Sauce Recipe. Cook the spaghetti al dente, drain them and set aside.; Cook onion, garlic in butter until translucent.; Add the sliced mushrooms (button and king oyster mushrooms are a great choice here) and the smoky sauce.

Vegetarian Mushroom Carbonara instructions

1. Cook the pasta and strain, but save a cup of cooking liquid. Let pasta rest while baking the mushrooms on medium heat in some oil for 5 minutes..
2. Shred the cheese, and chop the garlic and parsley. Beat the eggs in a small bowl, and stir in about 20 grams of cheese, as well as the garlic and any amount of black pepper you'the like..
3. Sprinkle some salt on your mushrooms and stir before adding to the pasta. Stir in the egg mixture and let it dry up before adding the cooking liquid and mixing it in well.
4. Serve with chopped parsley and the rest of the cheese!.

Meanwhile, prepare the creamy carbonara sauce. Stir in the spinach and stir until the leaves are just wilted. Remove from the heat and season well with salt and pepper. Beat the eggs with the cream, half the Parmesan, seasoning and nutmeg. The vegan carbonara sauce is made in the blender, and it's a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.