Carbonara-Style Spaghetti with Crispy Shiitake Bacon

Name: Carbonara-Style Spaghetti with Crispy Shiitake Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 2
Cuisine: Italian
Ingredients: 1½ teaspoons white miso paste; 1 teaspoon garlic granules; 1 teaspoon onion granules; 125 ml (4 fl oz/½ cup) cashew cream; fine sea salt; olive oil, for tossing; 200 ml (7 fl oz) porcini mushroom or vegetable stock; 1 teaspoon onion powder; 1 tablespoon vegetable oil; 100 g (3½ oz) shiitake mushrooms, sliced; 250 g (9 oz) vegan spaghetti; freshly ground black pepper; 2 teaspoons smoked paprika; 8 drops liquid smoke* (optional); 1 teaspoon garlic powder; 2 tablespoons chopped flat-leaf (Italian) parsley, to serve (optional); sea salt flakes

Preparation info

Serves:
2

Difficulty
Easy
Ready in
40 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

My 12-year-old daughter, who normally detests mushrooms and adores traditional carbonara pasta in all its eggy, cheesy glory, loves this version. Enough said.

Ingredients

For the Shiitake Bacon

sea salt flakes
freshly ground black pepper
2 teaspoons smoked paprika
8

Europe
Italy
Mediterranean
Noodles
Vegan
Pasta

Method

Heat the oven to 170°C (325°F/Gas 3). Line a baking tray with baking paper. Combine all the bacon ingredients except the mushrooms in a mixing bowl. Add the mushrooms and toss to coat. Spread out in a single layer on the prepared baking tray and