Mushroom carbonara
Made with hearty mushrooms, sautéed leeks, and a creamy sauce, this dish delivers rich, elegant flavors in plant-based style. Simply sauté, mix, and assemble, then watch your friends and family savor every bite.
Ingredients
Calories:
1720
Protein:
46
g
- 4.0 cups spaghetti
- 2.5 cups mushrooms, chopped
- vegetable oil
- 1.0 leek, chopped into ½-inch rounds
- 2.0 cloves of garlic, minced
- 1.0 cups vegan heavy cream
- 2.0 tbsp. nutritional yeast
- 1.0 tsp. cracked black pepper
- small handful of fresh basil, chopped (optional)
Preparation
- Cook the pasta: Boil the spaghetti in salted water for 8-10 minutes or to package instructions.
- Sauté the mushrooms: Heat a large pan over medium heat and add the mushrooms. As they cook, they should release enough liquid for frying. If they begin to stick, add a small amount of vegetable oil. Cook for about 5 minutes, stirring occasionally, until the mushrooms are browned. Remove from the pan and set aside.
- Create the sauce: Put the pan back on the heat and add 1 tablespoon of vegetable oil. Once hot, sauté the leek and garlic for around 3 minutes. Stir in the vegan cream, nutritional yeast, and black pepper, then lower the heat and simmer for 5 minutes.
- Assemble and serve: Add in the cooked spaghetti and mushrooms, then stir to combine. Toss in the fresh basil before serving.
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