Vegan Creamy Carbonara BOSHTV

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)