Creamy Carbonara Pasta with Shiitake Bacon | vegan, gf

Creamy Carbonara Pasta with Shiitake Bacon | vegan, gf

Creamy.

Rich.

Bacon-y.

Salty.

Comforting.

Peppered.

Noodly.

If the best things in life are free, then the second best thing in life is probably pasta.

It’s only a smidge pricier than free, and it’s reliable, filling, and oh-so-yummy. Plus, it’s probably one of the first things that most of us learned how to cook (in either macaroni or spaghetti form), which also makes it nostalgic and memory-inducing.

This dish is a play on the crave-worthy carbonara pasta that tends to incite full tummies, wondrous minds, and comforted spirits. What is it about pasta? And more importantly, what is it about pasta dressed simply and seasoned well? It always gets me in the very best of ways.

Ingredients

  • 2½ cups sliced shiitake mushrooms (make sure you de-stem them before slicing)
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon smoke salt (can substitute more sea salt)
  • black pepper, to taste
  • ¼ cup hemp hearts
  • ¼ cup nutritional yeast
  • ¼ teaspoon sea salt or to taste
  • 3½ cups peeled and sliced zucchini (about 3 medium)
  • 6 garlic cloves, peeled
  • 2 shallots, peeled and cut into quarters
  • 2 tablespoons olive oil
  • ¼ cup nutritional yeast
  • ¾ cup plain almond or rice milk
  • 1 tablespoon white wine vinegar
  • 1½ teaspoons arrowroot powder
  • ½-3/4 teaspoon sea salt OR ½ teaspoon sea salt + ¼ teaspoon black salt or truffle salt (for an egg-like taste)
  • black pepper, to taste
  • 16 ounces rice linguine, cooked according to package instructions*
  • fresh parsley, chopped
Read the whole recipe on Blissful Basil