Pasta Carbonara with Shiitake Bacon

Name: Pasta Carbonara with Shiitake Bacon
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); 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

lisaricelifestyle.com

Lighten up your pasta carbonara with shiitake bacon and creamy cauliflower sauce. Perfectly balanced and delicious, from Lisa Rice's Kitchen Plantastic.

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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)
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