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Simply Pasta: Vegan Coconut Mushroom Carbonara

Vegan Coconut Mushroom Carbonara

5 from 2 votes
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Author: Teri-Ann Carty

Ingredients

Mushroom and Coconut Bacon

  • 2 cups thickly sliced cremini mushrooms
  • 2 cups large flaked coconut
  • 2 tbsp Olive oil
  • 1 tbsp Maple syrup
  • 1 tbsp Apple cider vinegar
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp tamari
  • 1 tsp mellow miso
  • 4 dashes liquid smoke - less is more here
  • 1 tsp smoked paprika
  • 1 pinch salt
  • 1 pinch garlic powder
  • Cracked pepper to taste
  • Cream Sauce
  • ½ cup soaked cashews
  • 1 cup hot pasta water
  • 1 tsp chickpea miso
  • ½ lemon juiced
  • 1 clove garlic
  • sea salt & cracked pepper
  • Pasta
  • 1 bag of spaghetti
  • 2 tbsp. olive oil
  • Pinch chili flakes
  • ½ yellow onion
  • 1 clove garlic
  • ½ cup frozen peas
  • Big fistful baby spinach
  • Vegan parmesan - homemade or VIOLIFE
  • sea & cracked pepper
  • ½-1 cup pasta water

Instructions

To make mushroom and coconut bacon

  • Pre-heat oven to 375°F/190°C convection (if you have, if not, don’t worry). Whisk sauce ingredients together. Pour over mushrooms and coconut and toss to coat. 
  • Spread mushrooms and coconut on a parchment-lined baking sheet and bake for 18-20 minutes. Keep a close eye.  The coconut can turn on you quickly. 
  • Remove from oven and allow to cool.  The coconut will firm up out of the oven taking on a crisp bacon texture.

To make the sauce (see notes)

  • Drain and rinse your cashews. Place everything in a high-speed blender and blend till creamy. Set aside.

To make the pasta

  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 2 cups of pasta water before draining.
  • Heat a large pan over medium-high heat. Add olive oil, chili flakes, and onion. Sauté for several minutes until onion starts to soften. Add in garlic and frozen peas. Toss to combine.
  • Add in sauce, ¾ of the smoky mushrooms, spinach, and cooked pasta. Toss to coat and heat through.
  • Use the pasta water to thin out to desired consistency. Add on vegan parmesan, salt, and cracked pepper, and coconut bacon, and serve immediately.

Notes

For this recipe, you will need ½ cup of soaked cashews. They don’t take as long as you may think. I soaked mine for 2 hours and the sauce was super creamy.  I would recommend a high-speed blender and not a food processor for this.
Find more of Teri-Ann’s recipes on her website and Instagram (@terianncarty).
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