Mushroom Carbonara

This vegan mushroom carbonara consists of savory shiitake bacon showered over rich and creamy noodles. Incredibly impressive and easy to make!

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 326

Prepare the mushrooms: Remove the tough bottom halves of the shiitake stems and keep the upper halves of the stems attached. Slice the caps into about ¼-inch thick slices. You want them to be slightly thick so once they cook up, they still have some chew to them but not so thick that they won’t become crispy. Just like traditional bacon!
Cook the mushrooms: In a nonstick skillet, add the oil, sliced mushrooms, and a pinch of salt. Over medium-high heat, cook the mushrooms, stirring frequently, to cook out the liquid, allowing the mushrooms to become golden brown and crisp around the edges. This will take about 15 minutes.
Finish: Reduce the heat to medium-low and add the nutritional yeast, tamari, and liquid smoke, mixing constantly as you add. Cook for an additional 2-3 minutes, until the sliced shiitakes quite literally turn into bacon. They should become deeply golden brown and very crispy. When you hold up a piece, it should not be floppy, so add more cooking time until this is achieved. Transfer the shiitake bacon to a bowl or plate lined with a paper towel to let cool for a few minutes and it will become even crispier. Set aside and make the pasta.

Boil water: Fill a large pot with water and place over high heat. Salt generously, mix well, cover, and bring to a boil. While waiting for the water to come to a boil, make the sauce.
Make the sauce: To a high-speed blender, add the shallot, garlic, butter, cheese, nutritional yeast, vinegar, mustard, black pepper, and sea salt. Don't blend and set aside.
Cook the pasta: Once the water is at a boil, cook the pasta according to box instructions, until al dente. (Keep in mind that you will cook the pasta with the sauce, so don't overcook it! It needs to be slightly hard in the middle. ) Once the pasta is done, measure out two cups of the pasta water and add it to the blender. Drain the noodles and transfer them back to the pot. Set aside, uncovered.
Blend the sauce: Once the hot water is added to the blender with the other ingredients, cover and blend on high until very smooth, about 20 to 30 seconds.
Combine: Pour the sauce over the pasta and use a pair of tongs to toss well to coat evenly. Cook over medium-low heat for about 2-3 minutes, until the sauce is thick and creamy and the noodles are fully cooked to your liking.
Serve: Swirl a pile of noodles into bowls and sprinkle with shiitake bacon, a dusting of kala namak, and some additional freshly cracked black pepper. Enjoy immediately.

For the cheese, I love to use a mature cheddar or smoked provolone. VioLife, Chao Cheese, or Follow Your Heart slices would all work.

Once the bacon is cooled, if it is not crispy, you can throw it back into the pan and continue to cook it until it is.