Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.
Ingredients:
- 1 box Explore Cuisine Organic Black Bean Spaghetti
- 7 ounces silken tofu, drained
- 1 tablespoon white miso
- 1 pinch red pepper flakes
- 1 dash smoked paprika
- 1/4 cup water
- 1/4 cup white wine
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 cup olive oil, divided
- 1/2 pound oyster mushrooms
- 1 dash salt
- 1 dash fresh ground black pepper
Directions:
- Cook pasta according to package directions. Reserve 1/4 cup of pasta water for later.
- To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add 1/4 cup olive oil, season with salt and pepper.
- To a large saute pan over high heat, add remaining 1/4 cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate.
- Add creamy sauce to pan, add cooked pasta and 1/4 cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.
30 MINS • SERVES 4 • VEGAN & GLUTEN-FREE
Recipe provided by INFRA.
