Vegan carbonara with mushrooms
and PARVEGANO Savory & Nutty
80 ml of extra virgin olive oil
1 dried onion (cut into small cubes)
1 leek (cut into slim slices)
2 spring onions (cut into slim slices)
500 gr of champignon mushrooms (cut into slices)
200 gr of Pleurotus mushrooms (cut into slim slices)
5 tablespoons of PARVEGANO Savory & Nutty
1 vegetable (or mushrooms) bouillon cube
200 gr of cashews cooking cream
¼ teaspoon of smoked paprika
Freshly ground pepper
300 gr of short pasta such as penne or paccheri rigati
1 bunch of parsley (garnish)
Preparation time: 10 minutes
Cooking time: 20 minutes
For 2 servings
Heat the oil in a wide non-stick pan.
Sauté the onion with the leek and the spring onions.
We can sauté them at high temperature for 10 minutes or better (for a sweeter taste) at low temperature for 30 minutes.
Add the mushrooms and sauté until they lose their volume.
Add the vegetable cube, the paprika, the cashew cream and the PARVEGANO Savory & Nutty.
Stir and bring to a boil.
Taste and add salt and pepper according to personalpreferences.
Boil the pasta according to the instructions on the package.
Using a slotted spoon, transfer the pasta from the pot to the pan.
Stir well to “dress” the pasta with the sauce and serve.
Garnish with chopped parsley and extra PARVEGANO Savory & Nutty.