Spaghetti Carbonara with Mushroom ‘Bacon’
When you’re craving carbs, sometimes only a big, creamy bowl of vegan carbonara will do! This recipe uses aquafaba to give the sauce a smooth texture and is studded with smokey, marinated mushrooms in place of bacon or meat alternatives.
Adding whisked aquafaba to your creamy vegan carbonara sauce recipe lightens it giving you a silky smooth spaghetti filled with umami-rich portobello mushrooms.
Total Time: Prep time: 20 minutes, plus 2 hrs soaking | Cook time: 15 minutes
Servings: 4
Total Time: Prep time: 20 minutes, plus 2 hrs soaking | Cook time: 15 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 17.5 17.5 g brazil nuts, roughly chopped and soaked in warm water for 2 hours
- 0.75 0.75 portobello mushrooms, thinly sliced
- 0.25 0.25 tsp smoked paprika
- 0.25 0.25 Tbsp maple syrup
- 0.25 0.25 Tbsp light soy sauce
- 0.5 0.5 Tbsp extra virgin olive oil
- 1 1 Tbsp breadcrumbs, vegan sourdough is delicious but any stale bread will do
- Juice and zest ½ lemon
- 0.5 0.5 Tbsp finely chopped flat leaf parsley
- 75 75 g paghetti (check the packaging to make sure it’s egg free)
- 15 15 ml unsweetened non-dairy milk
- 0.5 0.5 Tbsp nutritional yeast
- 0.25 0.25 small garlic clove, finely crushed
- 0.75 0.75 Tbsp OGGS® aquafaba
Method
- Toss the portobello mushrooms in the smoked paprika, maple syrup and soy sauce until evenly coated.
- Heat a griddle pan over a high heat until it starts to smoke, then, working in batches, fry the mushroom slices for 1 minute on each side until lightly charred. Once cool enough to handle, roughly chop and set aside.
- Heat the oil in a frying pan over a medium heat, add the breadcrumbs and fry for 2-3 minutes until golden and crisp. Mix through the lemon zest, parsley, a pinch of sea salt and freshly ground black pepper and set aside.
- Bring a pan of heavily salted water to the boil and cook the pasta according to packet instructions. Drain, reserving 50ml of the pasta water and return both to the pan.
- Meanwhile, drain and rinse the brazil nuts then tip into a high-powered food processor with the lemon juice, milk alternative, nutritional yeast, 2 tbsp water and the garlic and blend until smooth and silky. Add a splash more water if it needs help catching the blade.
- Whisk the OGGS® aquafaba in a small, clean bowl until fluffy and holding its shape, then fold through the brazil nut sauce.
- Mix the ‘carbonara’ sauce and portobello mushrooms through the pasta until evenly coated then divide between 4 pasta bowls and serve sprinkled with the zesty breadcrumbs.
Top Tips
Substitute the brazil nuts for cashew nuts or blanched almonds if preferred.
Looking for more recipes to use up your remaining aquafaba?
Feast your eyes on these epic sweet and savoury vegan aquafaba recipes!
