Espaguetis a la Carbonara Vegetal

Espaguetis a la Carbonara Vegetal is a delightful vegetarian twist on the classic carbonara, featuring rich flavors from sautéed mushrooms and smoky paprika. This dish combines creamy cashew sauce with al dente spaghetti for a satisfying and hearty meal.

Ingredients

• Spaghetti - 200 grams
• Cashews - 50 grams
• Mushrooms (shiitake or cremini) - 150 grams, sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Soak the cashews in warm water for at least 15 minutes, then drain and rinse them.
2. Cook the spaghetti according to package instructions until al dente; drain and reserve 1/2 cup of pasta water.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender.
5. In a blender, combine the soaked cashews, nutritional yeast, smoked paprika, salt, and black pepper. Add a bit of the reserved pasta water and blend until smooth and creamy, adding more water as needed to reach desired consistency.
6. Toss the cooked spaghetti with the mushroom mixture and the cashew cream in the skillet over low heat, adding more pasta water if necessary to create a creamy sauce.
7. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from cashews and nutritional yeast.
• Contains antioxidants and vitamins from mushrooms and parsley.

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