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It’s the last weekend before Thanksgiving and the countdown is officially on! I thought I’d share just one last thanksgiving-friendly recipe that you can add to your holiday menu last minute because it’s super simple to make. It’s a vegan carbonara pasta with herbed mushrooms to top, made vegan, gluten-free, dairy-free and oil free.
Personally, I’m a big fan of side dishes because I enjoy eating a a few bites of a variety of dishes versus one larger portion of fewer dishes, but I knew I had to come through with something a little bit more “main course”. Whenever I’m stuck trying to figure out a main course meal, I go with pasta. It’s a no fail, very versatile and filling entrée that you can load up with toppings too.
I initially wanted to share a Mac & Cheese recipe, but I figured, there were so many vegan mac recipes out there–why not share something a little different? With the help of your votes on last week’s newsletter poll, I landed on carbonara pasta with mushrooms.
The mushrooms really make it feel like thanksgiving, cooked down with herbs like sage and rosemary. You can also make the pasta without the mushroom topping, and add in something like vegan bacon for example. I highly encourage you to make it your own!
I like to use a lentil or chickpea based pasta usually, because it’s naturally gluten-free, but also higher in protein. As always, you can use any pasta you’d like based on your preference. Lastly, I’d recommend making this sauce at the last minute, so that you can serve it fresh, because it can start to separate and become absorbed by the pasta after some time. Since it is an oil-free recipe, it’s a little more susceptible to that.
A vegan carbonara pasta recipe, with herbed mushrooms to top! Made vegan, gluten-free, oil free and whole food plant based. Delicious and healthy!
200g pasta of choice (I used Teff Macaroni)
1/4 cup silken tofu
2 cloves roasted garlic
1/4 cup nutritional yeast flakes
1/2 cup raw cashews (soaked overnight)
2 tbsp arrowroot powder (or cornstarch, or equivalent)
1 1/4 cups non-dairy milk
1/2 tsp garlic powder
1/2 tsp kala namak black salt*
salt and black pepper to taste
1 cup sliced mushrooms
1/2 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary
1 teaspoon fresh sage
splash of non-dairy milk or veggie broth
Cook pasta according to package directions. Strain and set aside while you prepare your sauce.
In a high speed blender or food processor, blend all remaining ingredients until smooth.
Transfer the mixture into a saucepan on medium heat, and bring to a slight bubble, allowing the sauce to thicken. Taste and adjust as you see fit.
Next prepare your herbed mushrooms by pan sautéing the onion and garlic until translucent and fragrant, then adding mushrooms and herbs. Add tablespoons of veggie broth or non-dairy milk as needed to avoid mixture sticking to the pan.
Toss pasta in sauce to coat, and top with mushrooms. Enjoy!
*Carbonara sauce is typically made with eggs, so to mimic the eggy flavour, I added kala namak, or black salt to the dish. This is optional, but I find it really enhances the overall flavour of the sauce.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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