Spaghetti carbonara used to be one of my favs when I was little. When my family would take trips to Italy I would get it for almost every meal, which I later found out was suuuuper unhealthy, but it’s just so good. Obviously it’s a little hard to make vegan considering the main ingredients are egg, bacon and cheese, but this version comes pretty close.
1️⃣Boil 1lb of spaghetti, drain and set aside
2️⃣Blend 2/3 cups of soaked cashews in a blender or bullet
3️⃣Toss some chopped shiitake mushrooms in 2 Tbsp soy sauce, 1 tsp sriracha, 1 tsp liquid smoke (or paprika) and lay them out on a pan - bake for 40 minutes on 350F until crisp
4️⃣Put 2 Tbsp oil and a clove of garlic in a pan on medium heat and add 2 Tbsp flour - stir until thick
5️⃣Add the blended cashews, 1 cup of plant-based milk, 1/3 cup nutritional yeast and stir
6️⃣Add in some salt and pepper to taste
7️⃣Add some frozen peas and sautéed veggies of your choice and toss all together with the spaghetti
Optional: mix some hot sauce bread crumbs in to get a more cheesy, eggy texture. This recipe is on my Mac and cheese post!
8️⃣Top with the mushroom bacon and enjoy!
This dish is extreme comfort food and is good as a side dish or a main. It costs about $2.75 per portion and makes 5 portions.