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Creamy Carbonara

Creamy Carbonara

This is the creamiest dish we’ve made to date. It felt really lavish & was super duper delish. 

If you like creamy pasta, you really need to give this recipe a whirl...

Ingredients
Method

Ingredients

Marinade

  • 1/3 cup soy sauce
  • 1/8 cup maple syrup
  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1 tsp liquid smoke
  • 4 large flat mushrooms (sliced)
  • 1/8 cup olive oil4 cloves garlic (minced)

Creamy sauce

  • 1 cup cashews (soaked)
  • 1 cup soy milk
  • 1/4 cup nutritional yeast
  • 1 cup silken tofu
  • 1 cup garden peas
  • Spaghetti (enough for 4 people)

To serve

  • Rocket

Method

  1. 1.

    Put all the marinade ingredients in a mixing bowl & mix together.

  2. 2.

    Add the mushrooms to the bowl & let the marinade soak into the mushrooms.

  3. 3.

    Add the mushrooms into the wok & fry them until they’re cooked through.

  4. 4.

    Take the mushrooms out of the wok & put them to one side.

  5. 5.

    Add some olive oil into the wok, add the garlic & slow fry them until you’ve released the aroma. Take the wok off the heat.

  6. 6.

    Put the creamy sauce ingredients into a blender & whizz them up into a thick sauce.

  7. 7.

    Pour the cream into the wok & stir in the garlic & oil.

  8. 8.

    Add the cooked spaghetti into the wok & stir it into the sauce.

  9. 9.

    Add the peas & the cooked mushrooms & stir them into the creamy spaghetti.

  10. 10.

    Serve immediately with some rocket on the side.

  11. 11.

    BOSH!