No Oil Creamy Carbonara
This healthier, oil-free twist on the classic Italian pasta dish is creamy, comforting, and delicious! King oyster mushrooms serve as the star for the "facon" (fake bacon) topping, but you can substitute with other mushrooms like shiitake or button if needed. Just adjust cooking time to reduce water content.
Takes
Serves 3
Ingredients
For the pasta and sauce:
- 150 g brown pasta
- 25 g cashew nuts
- 125 ml oat milk
- Juice of ¼ lemon
- ½ tsp garlic powder omit for Beat the Bloat option
- ½ tsp salt
- A few fresh basil leaves for garnish
For the “facon” (fake bacon):
- 2 king oyster mushrooms or substitute with shiitake, button, or breakfast mushrooms
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp water
- 1 tsp maple syrup
- 1 tsp smoked paprika
- 1½ tbsp tomato purée
- 1 tsp garlic powder
- Pinch of salt
Instructions
- Prepare the Cashews:Soak the cashew nuts in boiling water for 10 minutes. Drain and rinse.
- Make the Sauce:Blend the soaked cashews, oat milk, lemon juice, garlic powder (if using), and salt in a blender until smooth. Set aside.
- Cook the Pasta:Cook the pasta according to the packet instructions in salted water. Reserve some pasta water before draining and rinsing the pasta.
- Prepare the “Facon” Marinade:Mix the tamari, apple cider vinegar, water, maple syrup, smoked paprika, tomato purée, garlic powder, and a pinch of salt in a bowl.
- Cook the Mushrooms:Slice the king oyster mushrooms lengthwise into thin strips.Heat a non-stick pan over high heat. Add the mushroom slices and press them using a similar-sized pan or weight for 2–3 minutes until browned. Flip and repeat on the other side.Remove from the pan and toss the browned mushroom strips in the marinade, ensuring even coating.Lower the pan heat to medium and return the marinated mushrooms to the pan. Cook for about 1 minute on each side. Remove and let cool slightly.
- Slice the “Facon”:Once cooled, slice the mushrooms into thin strips resembling bacon (approx. 1.5 cm x 1.5 cm).
- Combine Pasta and Sauce:In a clean non-stick pan over high heat, add a small amount of the sauce and the cooked pasta.Pour in the remaining sauce and bring to a boil. Stir until the pasta is well coated.If the sauce thickens too much, add a little reserved pasta water to achieve the desired creamy consistency.
- Serve:Divide the pasta onto plates and garnish generously with the sliced “facon.” Add fresh basil leaves for a finishing touch. Enjoy!