Fettuccine Carbonara

This is my favorite vegan recipe I’ve ever created.  I don’t know why I waited so long to share it.  I did share a veggie alfredo recipe last year, but this is a classic carbonara with the peas and “bacon.”  I make this all the time and am constantly surprised at how delicious it is and how creamy it is, but yet it’s non-dairy!  You could add some onion and garlic if you’d like, and sauté in the butter before adding the flour – but it tastes great either way!  It’s been cold & snowing here for the past week so comfort food is now officially in season.  This will be eaten weekly from now until May in my household… hope you enjoy as much as I do!

1 lb of fettuccine noodles/spaghetti

2 cups shiitake mushrooms (or 1 box)

1 tsp smoked paprika

1 TBS extra virgin olive oil

salt & pepper

2 TBS vegan butter

2 TBS flour

2 cups almond milk (unsweetened)

1/4 tsp nutmeg

1/4 cup frozen peas

pine nuts

truffle oil

Heat oven to 375 degrees.  Cook pasta according to package directions.  While pasta cooks, chop shiitakes in small pieces, spread on baking dish and drizzle with smoked paprika, salt, pepper and olive oil. Mix well and bake for 10-15 minutes, checking on often not to burn. They should be crispy and dark red in color.

In a large to medium saute pan, heat the vegan butter on medium, then whisk in the flour. Cook for 2-3 minutes, then whisk in the almond milk. Whisk constantly until there are no lumps. Season with salt, pepper and nutmeg and heat until the sauce thickens.  Once the sauce has thickened, stir in the frozen peas.

When the pasta is ready, strain then add directly to sauce. Top with the shiitake bacon and pine nuts, and mix gently to combine.  Drizzle with truffle oil before serving. Enjoy!