Creamy Carbonara

1:00 h

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?

Start cooking ➞




For the marinade

<item-todo-done>1 tbsp tamari<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>

For the sauce

<item-todo-done>140g cashews<item-todo-done><item-todo-done>120ml almond milk - plus more if needed<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>1 pack of silken tofu<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 garlic clove - peeled<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>

For the pasta

<item-todo-done>4 portobello mushrooms<item-todo-done><item-todo-done>4 portions of tagliatelle<item-todo-done><item-todo-done> Salt & pepper - to taste<item-todo-done>

Before you start

Powerful blender | Large saucepan** **| Mixing bowls

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

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

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)

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

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)
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