The Veggie-Nara: Carbonara with Mushrooms and Black Salt
Despite its popularity, 90% of us are actually making Carbonara wrong! We mistakenly add cream, a traditional carbonara taboo.
Vegan foodies, Panaceas Pantry have created the "Veggie-Nara" featuring smokey mushrooms and black salt (which gives the dish its classic 'eggy' flavour).
Prep Time: 10 Mins
Plus Soaking Time
Cook: 20 Mins
1 cup raw cashews
1 ⅓ cups almond milk
2 Tbsp extra virgin olive oil
1 brown onion, fnely diced
2 cloves garlic, crushed
Small handful parsley, fnely chopped
1 cup Swiss Brown mushrooms, sliced
¼ cup vegan Parmesan OR nutritional yeast
1 tsp black pepper
½ - ¾ tsp black salt
1 packet Barilla Linguine
Soak cashews in boiling water for 30 mins, then drain and transfer to a high-speed blender. Add almond milk and blend until very smooth. Set aside.
Heat a medium sized saucepan over a medium ﬂame, then add olive oil. Once hot, add onion and a pinch of salt and cook for a few minutes or until translucent. Add garlic, and cook a further 30 seconds, then add mushrooms and parsley and cook a further 2-3 minutes or until mushrooms have softened.
Meanwhile, bring a large pot of water to the boil. Generously salt once at boiling point, then cook the linguini as per packet instructions.
Once mushrooms have cooked down a little, add the cashew sauce, black salt and Parmesan/ nutritional yeast. Cook for a few minutes to thicken. Taste, and add a further ¼ tsp black salt if desired. Stir the sauce through the freshly cooked pasta, top with extra Parmesan and enjoy.