You won't believe it's not real bacon! Try this vegan Pumpkin Carbonara Pasta with "Bacon" today.
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For the Shiitake "Bacon"
- 5 ounces shiitake mushrooms
- 2 teaspoon sesame oil
- 2 tablespoon olive oil
- 1/ 2 teaspoon salt
- 1 teaspoon paprika
- Splash liquid smoke
- 1/ 8 cup water
For the Pasta
- 12 ounces gluten free pasta
- 3 tablespoon olive oil
- 4 tablespoon arrowroot starch/powder
- 1 tablespoon minced garlic
- 2 tablespoon nutritional yeast
- 3/ 4 cup plant based half and half
- 1/ 2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup unsweetened almond milk
- 1/ 4 cup dry white wine
- Salt + pepper to taste
- 5 ounces shiitake "bacon" (recipe below)
- Vegan parmesan cheese
- Fresh parsley
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Whisk together all of your shiitake bacon ingredients and toss your shiitake mushrooms in the marinade to coat well. NOTE: if you have time, marinade the mushrooms 30 minutes beforehand to add extra flavor! Spread the mushroom mixture in a single layer, the prepared baking sheet, and bake for 20 minutes. Then, broil for 5 minutes at the end.
To make the carbonara sauce, heat olive oil and garlic over medium heat, in a large skillet. Let it cook until the garlic begins to turn golden.
Whisk in the arrowroot, then add the almond milk and half & half. Whisk to combine and bring the mixture to a low boil, then reduce the heat to low. Whisk in the wine, nutritional yeast, pumpkin, salt & pepper and let the sauce simmer for a bit, whisking occasionally.
Boil your noodles according to package directions While your noodles are cooking, blend your carbonara sauce to ensure that it's completely smooth and well combined, then add back to the skillet.
Drain your noodles, then add to the carbonara sauce, stirring to coat well. Add the shiitake bacon to the skillet or top each bowl with them, then garnish with vegan parmesan cheese and fresh parsley.