The dish is a wild mushroom carbonara. Its smoky flavor pairs with the crispy texture of the mushrooms gives you flavor and textural elements that resemble bacon or pancetta. Traditionally this dish is created with regular semolina flour, however a suitable alternative is to use whole wheat or even whole grain pasta such as a quinoa-based one.
Think carbonara must include cream — think again. This silky cashew-based cream sauce has the flavor and feel of an indulgent cream sauce but is craveable enough to make you forget it’s plant-based. Pro tip: this sauce can also be used in any other dishes that call for cream sauce.
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Servings: 8 (click to scale)
Ingredients
Mushrooms
- 4 pounds baby bella mushrooms may use creminis, oyster, chanterelle, or other local mushrooms
- 1/4 cup fresh garlic minced
- 4 Tbsp olive oil
- 1/3 cup coconut aminos*
- 1 1/2 Tbsp maple syrup
- 1 Tbsp smoked paprika
- 1 Tbsp liquid smoke flavoring
- salt to taste
- ground black pepper to taste
Cashew Cream Sauce
- 3 Tbsp olive oil
- 1/2 tsp chili flakes
- 1 yellow onions diced small
- 8 fresh garlic diced small
- 2 1/2 cups cashews
- 1/3 cup apple cider vinegar
- 1 cup white wine non-alcoholic wine works if preferred
- 1 cup water if too thick add 2 tablespoons at a time
- salt to taste
- ground black pepper to taste
Other
- pasta whole wheat, brown rice pasta or whole grain of choice
- 1 cup fresh basil or parlsey. rough chopped
- 1 cup vegan parmesan cheese or regular parmesan cheese
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Instructions
- Heat oven to 375°F. Cut all mushrooms into bite-sized pieces and place in a mixing bowl. Whisk all remaining ingredients, pour over the mushrooms, and mix until thoroughly coated. Line a sheet tray with parchment and spread mushrooms out in a single layer. Bake for 30-45 minutes until crispy. Remove and set aside.
- Meanwhile prepare pasta of choice according to the package directions, garnishes, and the cream sauce.
- For the sauce, heat oil in stockpot over medium high heat. Once the oil is hot, toast chili flake for 30 seconds. Add the onions, garlic, and cashews and caramelize until golden brown in color. Deglaze the pan with white wine and reduce by half, add water, let simmer for 15-20 minutes. Then add the apple cider vinegar and continue cooking for an additional 3 minutes.
- Remove from heat, place in a high-powered blender taking care to avoid splashing any hot liquid. Blend until sauce has a smooth and creamy finish with no chunks or bits of cashew remaining. If the sauce appears too thick, add 2 tablespoons of water at a time and continue to blend to desired thickness. Blend, blend, blend until the sauce has a shiny appearance. Place back in stockpot and season with salt and pepper. Sauce will continue to thicken as it cooks. It should be similar consistency to a traditional béchamel.
- Once all components are done, combine the pasta with the cashew cream sauce and fold in one-half of the fresh herbs and cheese. Divide onto plates and top with mushrooms and remaining herbs and cheese.
Chef Tips
*Coconut aminos is a dark-colored sauce that tastes similar to soy sauce but is made from the sap of coconut plants. They are usually found in the soy sauce section of your grocery store.
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