Pasta Carbonara with Shiitake Bacon - Lisa Rice Lifestyle

Ingredients

• 1/4 cup soy sauce, tamari or Bragg’s aminos
• 1/8 cup maple syrup
• 1 tsp onion granules/powder
• 1 tsp smoked paprika
• 1/2 tsp garlic granules
• 1/2 tsp liquid smoke
• Optional: a few drops toasted sesame oil or a tsp toasted and ground sesame seeds (this adds such a nice flavor – I use the drops)
• 12 oz shitake or portobello mushrooms (or a combo), sliced
• 1 small head cauliflower, broken into florets
• 1/3 cup raw cashews
• 3/4 cup unsweetened plant milk
• 3/4 cup vegetable broth
• 2 T nutritional yeast
• 1 tsp kala namak
• 1/2 tsp white pepper (can use black)
• 1/2 tsp salt
• Pinch of nutmeg (I like to use freshly grated)
• Squeeze of lemon and some lemon zest
• 1 onion, diced
• 3 garlic cloves minced
• *Optional: 1/2 cup dry white wine (only use wine in the version with fresh onion and garlic)
• OR add dry onion and garlic to the sauce instead:
• 1 T onion granules
• 1/2 T garlic granules
• 1 lb pasta (Jovial or Tinkyada brown rice pastas are my favorites. I also love the Sfloglini whole grain reginetti for this dish)
• 1 cup fresh or frozen peas
• Chopped Italian parsley for garnish