Mushroom Carbonara Bowl

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

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

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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.

• Here are more recipes for vegan bowls.

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