Creamy Carbonara
- Simple
- 1:00 h
- 12 ingredients
The BOSH! Creamy carbonara is a brilliant choice for all of you pasta lovers out there. Marinated mushrooms cooked down and mixed through pasta and a creamy rich sauce. If you like creamy pasta, what are you waiting for?
Serves: 4
Ingredients
For the marinade
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
For the sauce
- 140g cashews
- 120ml almond milk - plus more if needed
- 3 tbsp nutritional yeast
- 1 pack of silken tofu
- 1 tbsp brown rice miso paste
- 1 garlic clove - peeled
- Pinch of salt
For the pasta
- 4 portobello mushrooms
- 4 portions of tagliatelle
- Salt & pepper - to taste
Before you start
Powerful blender | Large saucepan | Mixing bowls
Step 1
Prepare the ingredients
- Place the cashews into a bowl and cover with boiling water
- Leave to one side for at least an hour until needed
- Finely slice the portobello mushrooms and place into a large mixing bowl
Ingredients
- 140g cashews
- 4 portobello mushrooms
Step 2
Make the marinade
- Place all of the marinade ingredients into a small bowl and mix well
- Pour the liquid into the bowl with the sliced mushrooms and mix well until all of the mushrooms are coated in the marinade
- Leave to one side for 10 minutes
Ingredients
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
Step 3
Make the sauce and cook the pasta
- Drain the cashews and place them into a powerful blender along with the rest of the sauce ingredients, blend until smooth - adding a dash more almond milk if needed to make a smooth, creamy sauce
- Bring a large pan of salted water to the boil. Once boiling, add the pasta and cook for 1 minute less than stated on pack
- Once cooked, drain the pasta (saving some of the pasta water to mix through later)
Ingredients
- 120ml almond milk - plus more if needed
- 3 tbsp nutritional yeast
- 1 pack of silken tofu
- 1 tbsp brown rice miso paste
- 1 garlic clove - peeled
- Pinch of salt
- 4 portions of tagliatelle
Step 4
While the pasta cooks, cook the mushrooms
- Place a large saucepan over a medium heat and add a drizzle of olive oil
- Once warm, add the sliced mushrooms from the marinating liquid
- Mix well and cook for 10 minutes until they reduce in size and cook through
- Once cooked, stir through the sauce and drained pasta
- Mix well until all of the pasta and mushrooms are coated in the sauce, adding a dash of pasta water if needed to make the mixture smooth and creamy
- Taste and season with salt and pepper
Ingredients
- Salt & pepper - to taste
Step 5
Time to serve
- Spoon some fresh rocket onto 4 serving bowls and top with equal amounts of the creamy carbonara pasta
- Garnish with some pepper and vegan parmesan (if using)