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Carbonara with Smokey Mushrooms

A creamy, indulgent pasta dish, similar to a classic carbonara but made with a base of cashew nuts, with smokey oven roasted portobello mushrooms and peas.

Course Dinner
Keyword carbonara, cashews, pasta, spaghetti
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 Tbsp olive oil
  • 1 leek can omit and use an onion
  • 4 garlic cloves
  • 300 g portobello mushrooms 4 in total or other mushrooms
  • 125 g raw cashew nuts
  • 4 Tbsp nutritional Yeast "Nooch" heaped
  • 1 lemon
  • 1 tsp dried oregano
  • 1 Tbsp soy Sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp garlic granules
  • 1 Tbsp smoked paprika
  • 300 ml oat milk or other plant based milk
  • 1 tsp apple cider vinegar or white wine vinegar
  • 400 g spaghetti or Linguine
  • 4 handfuls frozen peas
  • 100 ml oat cream optional
  • salt and pepper to taste

Instructions

  1. Place the cashews into a jug or a bowl and cover with boiling water, set to one side and leave to soak for at least 10 minutes. The longer the better.

  2. Pre-heat the oven to 180°c. Start by prepping the marinade for the mushrooms - tip the soy sauce, balsamic vinegar, garlic granules and smoked paprika in a bowl with two tablespoons of olive oil, a good pinch of salt and pepper and mix well.

  3. Slice the mushrooms into strips and add to the marinade. Use your hands to massage the marinade into the mushrooms until they are completely covered. Spread them out onto a baking tray and roast in the oven for around 30 minutes, or until they start to crisp (but not burn).

  4. Slice the leek in half lengthways and into thin strips, discarding the ends, then peel and thinly slice 3 garlic cloves.

  5. Discard the water from the cashews and tip them into a blender along with the nutritional yeast, oat milk, 1 garlic clove, the juice of 1 lemon, apple cider vinegar, a good pinch of salt and pepper and blend until super smooth.

  6. Pop the kettle on again for the pasta and cook the pasta according to packet instructions (about 10-11 minutes if using linguine or spaghetti) and add a good pinch of salt into the water. When the pasta is about half way cooked, add the frozen peas into the water to cook too.

  7. Meanwhile, heat 2 tablespoon of olive oil into a deep frying pan and when hot add the leek and cook for about 5 minutes until it starts to soften, then add the garlic and oregano and stir for a further two minutes.

  8. Then add the creamy sauce to the leeks along with the oat cream if using (not absolutely essential but a nice addition) and stir through to heat the sauce until it begins to thicken. This is a good time to check the seasoning and add more salt or pepper to your desired taste. Check on the mushrooms and see how they are doing.

  9. When the pasta is about cooked (you can cook it until al dente) drain the water and carefully tip the pasta and peas into the creamy sauce and incorporate the two together. Turn the heat down and when the mushrooms are cooked add these to the pan and stir everything together. If the mushrooms need longer, take the pasta off the heat and re-heat with the mushrooms once they are ready.

  10. Serve up with another sprinkling of black pepper and enjoy!