40 minutes
A rich and creamy vegan carbonara made with silken tofu, king oyster mushrooms, and nutritional yeast.
0 oz
Sauerkraut Brine
0.25 fluid ounces
cups
White Miso
tablespoons
pinches
teaspoons
teaspoons
tablespoons
to taste
King Oyster Mushrooms, stems and caps sliced into 1/2-inch 'lardons'
0 oz
1. Prepare the sauce
In a blender, combine the silken tofu, sauerkraut brine, nutritional yeast, white miso, cayenne pepper, smoked paprika, freshly ground black pepper, white wine vinegar, and 0.25 cup of the extra-virgin olive oil. Blend these ingredients at high speed until the mixture is completely smooth and has a silky texture.
2. Cook the mushrooms
Heat the remaining 0.25 cup of extra-virgin olive oil in a large sauté pan over medium-high heat. Add the sliced king oyster mushrooms and cook them for about 6 minutes, stirring occasionally, until they are golden brown and have developed a rich, savory flavor.
3. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it is al dente. Reserve about 0.25 cup of the pasta-cooking water and then drain the pasta.
4. Combine pasta with sauce
Transfer the cooked pasta to the sauté pan with the mushrooms. Pour the blended creamy sauce over the pasta and mushrooms, and add the reserved pasta-cooking water. Stir everything together over medium heat until the pasta is fully coated with the glossy sauce.
5. Adjust seasoning and serve
Taste the pasta and adjust the seasoning with kosher salt if needed. Serve the Silky Vegan Mushroom Carbonara immediately, garnished with a bit of extra black pepper if desired.
Combine your creamy base with homemade or store-bought vegan pesto. The pesto's herbs will give a fresh twist to the dish. Mix with penne and sun-dried tomatoes for a vibrant meal.
Use silken tofu blended with garlic, nutritional yeast, and a bit of plant-based milk as the base. Serve over fettuccine and add steamed broccoli or peas for added nutrition and color.
Replace mushrooms with a vegan mince or finely chopped walnuts for a different texture. Simmer with a rich tomato sauce and serve over spaghetti or another pasta of choice for a hearty meal.
Experiment with different types of mushrooms such as shiitake, oyster, or chanterelles for varying textures and flavors. Mixing several types can also add complexity to the dish.
Use the creamy base and add a variety of sautéed seasonal vegetables such as bell peppers, zucchini, and asparagus. This version celebrates the bounty of the garden and works well with farfalle or rotini.
Use a mix of wild mushrooms like shiitake, oyster, and cremini for depth of flavor. Ensure they're fresh and properly cleaned without soaking in water.
Use soaked cashews blended until smooth for a creamy vegan sauce, adjusting consistency with pasta water. Incorporate nutritional yeast for a cheesy, nutty flavor.
Sauté mushrooms in a hot pan with high-smoke-point oil until golden brown for a deep, caramelized flavor. Avoid overcrowding the pan.
Serve the carbonara as soon as it's ready to maintain the best texture and flavor, as it can become stodgy over time.
Use good-quality sea salt and freshly ground black pepper generously but judiciously, as they are key to the dish's flavor.
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