Carbonara-styles spaghetti with crispy shiitake bacon


For shiitake bacon

Sea salt flakes

Freshly ground black pepper

2 tablespoons smoked paprika

8 drops liquid smoke*(optional)

1 teaspoon garlic powder

Teaspoon onion powder

1 tablespoon vegetable oil

100 g (3 ½ oz) shiitake mushrooms, sliced

For the sauce & pasta

250 g (9 oz) vegan spaghetti

Fine sea salt

Olive oil, for tossing

200ml (7 fl oz) porcini mushroom or vegetable stock

1 ½ teaspoon white miso paste

1 teaspoon garlic granules

125 ml (4 fl oz/ ½ cup) cashew cream

Freshly ground black pepper

2 tablespoons chopped flat -leaf (Italian) parsley, to serve (optional)


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 roast for 7-10 minuets until sizzling and golden. Set aside to cool.

Cook the pasta in boiling salted water following the packet directions. Drain and return to the pan. Toss with a little olive oil and set aside. While the pasta cooking, make the sauce. In a small pan, heat the stock, then whisk in the miso paste until dissolved. Reduce the heat and add garlic and onion, the cashew cream and salt and pepper. Stir constantly for 5minutes until the mixture thickens into creamy sauce. Taste sauce for seasoning-the sauce might need quite a bit of salt.

Toss the pasta and sauce together and stir through the shiitake. Distribute into bowls, ensuring each receives equal amount of the shiitake. Serve sprinkled with the parsley (if using)

I’m seriously allergic to Mushrooms and Cashews, I replaced the cashews with chickpea and it actually worked perfect with my recipe and was rich and creamy and tasted exactly like cashew.