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    Home » Recipes » Vegan Main Dishes

    Mushroom Carbonara Bowl

    Published: Sep 14, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    At the end of the night, a restaurant staff usually wants something to eat, so the cooks come up with simple family-style dishes that use readily available ingredients. This is how mushroom carbonara came to be. Veganizing the original carbonara recipe takes a few steps, but the result is a creamy pasta dish complete with vegan bacon.Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

    Mushroom Carbonara Bowl by Zsu Dever

    Mushroom Carbonara Bowl

    Veganizing the original carbonara recipe takes a few steps, but the result is a creamy pasta dish complete with vegan bacon.
    5 from 2 votes
    Print Pin Rate Email
    Course: Pasta
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Mushroom Carbonara, pasta carbonara recipe, vegan carbonara
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 533kcal
    Author: Veg Kitchen

    Ingredients

    • 10 ounces linguine

    Mushrooms

    • 12 ounces shiitake mushrooms wiped clean, tough stems removed, sliced very thin
    • 2 tablespoons reduced-sodium tamari
    • 1 tablespoon olive oil
    • 2 teaspoons smoked paprika

    Sauce

    • ⅔ cup raw cashew pieces
    • ½ cup water
    • 3 garlic cloves
    • 1 tablespoon white miso

    Vegetables

    • ¼ cup white wine or dry vermouth
    • 6 cups baby spinach about 5 ounces
    • ½ cup reserved pasta cooking water
    • 1 cup frozen green peas rinsed to thaw
    • 1 teaspoon fresh ground black pepper
    • 4 scallions minced
    • Indian black salt optional
    US Customary - Metric

    Instructions

    • Bring a large pot of salted water to boil over high heat. Add the linguine and cook 1 minute shy of al dente. Drain, reserving 1 cup of pasta cooking water. Transfer the pasta back to the pot and set aside.
    • Mushrooms: Preheat the oven to 425°F. Spread the mushrooms evenly on a large baking sheet. Bake until the mushrooms shrink considerably, 5 to 8 minutes.
    • Combine the tamari, oil, and paprika in a small bowl, mixing well. Add the mixture to the mushrooms and stir well. Spread the mushrooms out as much as possible and continue to bake until almost crisp, about 15 minutes, stirring midway through baking.
    • Sauce: Combine the cashews with enough water to cover in a small saucepan. Cover the pan, bring to boil, reduce to simmer and cook for 5 minutes. Remove from the heat and set aside for 5 minutes.
    • Drain the cashews, rinse well and transfer to a blender. Add the water, garlic, and miso. Blend until smooth.
    • Assembly: Heat the pasta over medium heat and add the wine and cashew mixture, stirring well. Cook until the sauce thickens, about 2 minutes. Add the spinach, ½ cup of the reserved cooking water, and peas. Stir well and cook until the spinach wilts, about 2 minutes.
    • Add more pasta water a little at a time if the sauce is too thick. Taste and adjust seasoning. Serve the pasta in shallow bowls, garnished with lots of black pepper, scallions, mushrooms, and black salt, if using.

    Nutrition

    Calories: 533kcal | Carbohydrates: 81g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 219mg | Potassium: 1039mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5118IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Mushroom Carbonara Bowl by Zsu Dever

    • Here are more recipes for vegan bowls.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. Rosaleen says

      February 16, 2016 at 1:15 pm

      5 stars
      Beautiful, I've just made it & I'm very impressed:)

    2. Rebecca says

      July 11, 2016 at 9:05 pm

      5 stars
      I just made this tonight. I have a finicky eater and she loved it. We all did! Its an amazing recipe that you won't believe is dairy free...

    3. Nava says

      July 12, 2016 at 8:14 am

      So glad you and yours enjoyed this, Rebecca!

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