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Pasta Carbonara

A comforting and creamy plant-based pasta dish featuring a luscious cashew sauce, sautéed mushrooms, and spaghetti. Perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 cup raw cashews Soaked in water for a few hours for a smooth texture.
  • 1/4 cup nutritional yeast Provides a cheesy flavor.
  • 1 tbsp Dijon mustard Adds tanginess to the sauce.
  • 1 cup neutral unsweetened plant milk Helps achieve a smooth consistency.
Main ingredients
  • 2 tbsp olive oil For sautéing.
  • 1 medium yellow onion Chopped, adds sweetness and depth.
  • 3 cloves garlic Minced, enhances flavor.
  • 8 oz spaghetti Classic pasta choice.
  • 8 oz sliced cremini mushrooms Adds an earthy flavor.
  • 1 tbsp vegan butter For sautéing mushrooms.
  • 1 tsp salt For seasoning the pasta water.
  • 1/2 tsp ground black pepper Enhances flavors.
  • 1/4 cup fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Prepare the cashew sauce by blending the raw cashews, nutritional yeast, Dijon mustard, and plant milk until creamy.
  2. In a sauté pan, heat the vegan butter over medium heat and add the chopped onion and minced garlic. Cook until softened.
  3. Stir in the sliced cremini mushrooms, along with salt and black pepper. Sauté until mushrooms are tender and browned.
Cooking
  1. In a large pot, bring salted water to a boil and cook the spaghetti until al dente, according to package instructions.
  2. Once the pasta is cooked, drain and mix with the sautéed mushrooms and the cashew sauce, tossing to coat evenly.
Serving
  1. Serve warm, garnished with chopped fresh parsley, and enjoy your homemade Pasta Carbonara!

Notes

Soak cashews for a better blend and reserve pasta water to help sauce adhere better.