‘Cheesy’ Vegan spaghetti carbonara 🍝 with Shiitake mushrooms (instead of bacon) & peas.
Ingredients ~ serves 4. 1/2 a cauliflower, chopped. 100g of cashew nuts. 1 pack of shiitake mushrooms. Frozen peas. Juice of 1/2 a lemon. 1 heaped tsp turmeric. 5 garlic cloves. 1tsp miso paste. S+p. 1 heaped tsp mixed herbs. 1 tsp chilli flakes. 2tbsp nutritional yeast. 100g vegan cheese. 2tsp wholegrain mustard. 250g almond milk. Enough pasta for 4.
Method ~ boil the cauliflower & cashews in a saucepan until the cauliflower becomes soft. Cook the pasta in a separate saucepan. Chop the shiitake mushrooms and fry in Tamari sauce and olive oil until crispy. Drain the cauliflower & cashews, keeping the liquid and add the cauliflower and cashews to a food processor. Add the lemon juice, turmeric, s+p, miso paste, nutritional yeast, smoked paprika, vegan cheese, mustard, garlic, almond milk and some left over water from the saucepan and blend, add more or less of the water depending on consistency you want. Add frozen peas to the mushrooms and heat through. Mix everything together and sprinkle with mixed herbs & chilli flakes if you like it hot 🌶