Ingredients
Units
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- Ingredients
- 12 oz gluten-free pasta (fettuccini style)
- 3 tbsp olive oil/vegan butter
- 4 tbsp tapioca starch/flour
- 1 tbsp minced garlic
- 2 tbsp nutritional yeast
- 3/4 cup coconut cream , (solid part of a can of coconut milk)
- 1/2 cup pumpkin (not pumpkin pie filling)
- 1 cup unsweetened oat milk
- 1/4 cup dry white wine
- salt + pepper to taste
- 5 oz shiitake “bacon”, (below)
- vegan parmesan cheese, (optional)
- fresh sage , (diced)
- pumpkin seeds, (for garnishing)
Shiitake “Bacon”
- 5 oz shiitake mushrooms
- 2 tsp sesame oil
- 2 tbsp olive oil
- 1 tbsp maple syrup
- splash liquid smoke
- 1/2 tsp salt
- 1 tsp paprika
- 1/8 cup water
Instructions
- Preheat your oven to 400 degrees F.
- Whisk together all of your shiitake bacon ingredients and toss your shiitake mushrooms in the marinade to coat well **NOTE: if you have time, you can marinade your mushrooms 30 minutes before hand or even overnight to add extra flavor!
- On a parchment-lined baking sheet, spread your mushrooms out in a single layer and bake for 20 minutes then broil for 5 minutes at the end (make sure you keep an eye on them so they don’t burn!). In the meantime, make your carbonara sauce and boil your pasta.
- In a large skillet, heat your olive oil and garlic over medium heat and let it cook until the garlic begins to turn golden.
- Whisk in your arrowroot (soak up all the oil), then add the oat milk and coconut cream. Whisk to combine and bring the mixture to a low boil, then reduce the heat to low.
- Whisk in the wine, nutritional yeast, pumpkin, salt & pepper and let the sauce simmer for a bit, whisking occasionally.
- Boil your noodles according to package directions.
- While your noodles are cooking, blend your carbonara sauce to ensure that it’s completely smooth and well combined, then add back to the skillet.
- Drain your noodles, then add to the carbonara sauce, stirring to coat well. Let the pasta “soak” up the sauce for about 5 minutes over low heat.
- Add your shiitake bacon to the skillet or top each bowl with them, then garnish with vegan parmesan cheese, sage, and pumpkin seeds.
Notes
**NOTE: Shiitake Bacon recipe is adapted from Olives for Dinner
- Category: Lunch & Dinner
- Cuisine: American