I know this recipe will highlight the divide between the people that are crazy about mushrooms like me and the people that just can not stand them. If this is you then I will have other recipes you can try your hand at I promise. That being said I have won over a few mushroom haters with this recipe. It may still be worth a try if your feeling adventurous! Just leave out the extra mushrooms I add in after the sauce.
This dish is one I have been working on for a while. It has been through so many variations of ingredients, flavours and methods of cooking. There are TOO many options when it comes to recreating Carbonara vegan style!
This particular recipe is by far my favourite and because it has had such amazing feedback from my taste testers I am finally ready to share it with you all!
This indulgently cruelty free, creamy take on the carbonara is sure to wow all your plant eating friends and family. So quick and easy to make that even the novice cook could whip up this up!
The Oat cream provides that much needed creamy element. Whilst the Nutritional yeast steps in and takes its crown replacing the cheese element. If I want to get extra fancy I throw in some Vegan mozzarella cheese to melt before serving. Or even grate some vegan parmesan over the top.
Vegan Mushroom Carbonara
Creamy Carbonara style Vegan dish
- 1 medium Red or white Onion
- 3 Cloves of Garlic
- 1-2 tbsp fresh parsley
- 1/2 tsp dried thyme
- 150g Mushrooms chestnut, button or white
- 150 ml Oat Milk or preferred plant milk
- 50 ml Oat or soya cream
- 1 tsp Balsamic Vinegar
- 1 tbsp Tamari sauce opt
- 3-4 tbs Nutritional Yeast
- 1 tbsp Olive oil or preferred oil/water
- 200 g Spagetthi Gf
Add 4 litres of cold water to a pan and bring to a boil.
Add 1 tsp salt and pasta into boiling water and stir until all the strands are separated and under the water. Ensure to keep stirring so that they don't stick to each other.
Cook for the recommended time as per pasta (roughly 12-15 mins)
Finely chop the garlic, 100g of the mushrooms and 1/2 of the red onion.
On a low to medium heat add the Olive oil to a frying pan, along with the onion and garlic. Cook for 3-4 mins until soft.
Add the chopped mushrooms, balsamic vinegar and the tamari sauce (if using). Cook for a further 5 mins
Add Oat milk and cook on a medium heat for 5-6 mins. Transfer to a blender or food processor and blend for up to 1 min.
In the frying pan add the remaining red onion and mushroom with a splash of oil or water and fry for a couple of minutes before adding the sauce.
Thicken the sauce on a medium to high heat for 2 mins then reduce the heat. Add nutritional yeast and Oat cream and cook for a further 2 mins.
Stir in pasta and serve sprinkled with nutritional yeast or vegan parmesan.