Garlic & Mushroom Carbonara Style Pasta {blogmas day 21}

Thursday, December 21, 2017

When it's cold, gloomy and dark, only one kind of food will do - pasta! There's just something about a big bowl of carbs that screams "comfort food!" and it's usually exactly what I need to put a smile on my face on a winter's evening. This easy, oil free, creamy carbonara style dish never fails to satisfy my cravings for a hearty, warming and comforting dinner, so it's the perfect recipe to have on hand throughout the winter months.

To serve 2 you will need:
- 2 servings of spaghetti
- 1/2 a block of tofu
- 150ml almond milk
- the juice of 1/2 a lemon
- 3 tablespoons nutritional yeast
- 1 onion
- 2 cloves of garlic
- 150g chestnut mushrooms
- 1 handful fresh basil
- salt and pepper to taste

Start by roughly chopping your onion and garlic and adding to a pan along with a splash of water. Then sautée until golden brown.

As the onion and garlic sautée, cut your tofu into cubes and add to a blender or food processor along with your lemon juice, almond milk and nutritional yeast.

Once the onions have browned, add to the blender or food processor with the other ingredients and blend until smooth.

As the sauce blends, sautée your mushrooms until soft then, when your sauce is smooth, place into the same pan, add salt and pepper to taste and simmer over a low heat until hot.

As the sauce cooks, place your spaghetti in a separate pan and cook according to the package instructions.

Once fully cooked, drain your spaghetti and add to the sauce, stirring well to fully coat the pasta.

Finally, add the fresh basil to the pan and stir through.

Then dish up your indulgent, carbonara-style, comfort dinner alongside some fresh salad and bread.

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