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    Silky Vegan Mushroom Carbonara

    clock-icon40 minutes
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    Pixicook editorial team

    A rich and creamy vegan carbonara made with silken tofu, king oyster mushrooms, and nutritional yeast.

    Ingredients for Silky Vegan Mushroom Carbonara

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Silken Tofu

    0 oz

    Substitute chevron-down

    Sauerkraut Brine

    0.25 fluid ounces

    Substitute chevron-down

    Nutritional Yeast

    cups

    Substitute chevron-down

    White Miso

    tablespoons

    Substitute chevron-down

    Cayenne Pepper

    pinches

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    White Wine Vinegar

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    King Oyster Mushrooms, stems and caps sliced into 1/2-inch 'lardons'

    0 oz

    Substitute chevron-down

    Dry Spaghetti Or Penne

    0 lb

    Substitute chevron-down

    How to Make Silky Vegan Mushroom Carbonara

    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.

    Variations

    Vegan Pesto Cream Pasta

    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.

    Silky Vegan Tofu Alfredo

    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.

    Vegan 'Bolognese'

    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.

    Mushroom Varieties

    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.

    Vegan Primavera

    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.

    Pitfalls and tips

    Selection of Mushrooms

    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.

    The Sauce Base

    Use soaked cashews blended until smooth for a creamy vegan sauce, adjusting consistency with pasta water. Incorporate nutritional yeast for a cheesy, nutty flavor.

    Cooking the Mushrooms

    Sauté mushrooms in a hot pan with high-smoke-point oil until golden brown for a deep, caramelized flavor. Avoid overcrowding the pan.

    Serving Immediately

    Serve the carbonara as soon as it's ready to maintain the best texture and flavor, as it can become stodgy over time.

    Seasoning

    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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