Creamy Pasta Carbonara
A rich, velvety pasta dish that combines creamy cashew sauce with earthy mushrooms, garlic, and onion, perfect for a comforting meal any day.
Ingredients
For the creamy sauce
- 1 cup raw cashews Soaked for a few hours
- 1/4 cup nutritional yeast Provides cheesy flavor
- 1 tbsp Dijon mustard Adds tanginess
- 1 cup neutral unsweetened plant milk Adjust for desired creaminess
- to taste Salt and pepper Essential for seasoning
For the pasta
- 12 oz spaghetti Cooked until al dente
For sautéing
- 2 tbsp olive oil For sautéing vegetables
- 1 medium yellow onion Chopped
- 2 cloves garlic Minced
- 8 oz sliced cremini mushrooms Adds meaty texture
- 2 tbsp vegan butter Enhances flavor
Garnish
- a handful fresh parsley Chopped, for garnish
Instructions
Preparation
- Soak the cashews in water for a few hours, then drain and rinse.
- Blend soaked cashews with nutritional yeast, Dijon mustard, plant milk, salt, and pepper until smooth.
- Boil salted water in a large pot and cook the spaghetti until al dente. Drain and set aside, reserving some pasta water.
Cooking
- Heat olive oil in a large pan over medium heat, add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in sliced cremini mushrooms and cook until they're tender and slightly browned.
- Lower heat, add the blended cashew sauce to the pan with the mushrooms, and mix well.
- Add cooked spaghetti into the sauce, and mix until well-coated. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
Serving
- Serve immediately, topped with fresh parsley, and adjust seasoning if needed.
Notes
For best results, soak the cashews well to achieve a creamy texture. Adjust the sauce consistency and seasoning to your preference. Serve immediately for optimal flavor.