Mushroom Carbonara with Smoked Dulse

 

A deeply savory vegan carbonara made with smoky mushrooms, silky creamy sauce, and smoked dulse flakes for a subtle ocean-like umami flavor that mimics traditional pancetta notes beautifully.

Prep Time: 15 mins | Cook Time: 25 mins |  Total Time: 40 mins |  Servings: 4

Ingredients

Pasta

• 12 oz spaghetti or linguine
• Salted water for boiling

Mushroom “Bacon”

• 2 tablespoons olive oil
• 8 oz cremini mushrooms, sliced
• 1 teaspoon soy sauce
• 1 teaspoon smoked paprika
• 1 tablespoon smoked dulse flakes

Carbonara Sauce

• 3/4 cup raw cashews, soaked
• 1 cup unsweetened oat milk
• 3 tablespoons nutritional yeast
• 1 tablespoon white miso paste
• 1 garlic clove
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• Salt to taste

Garnish

• Fresh parsley
• Extra black pepper
• Vegan parmesan

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until browned and slightly crisp.
3. Stir in soy sauce, smoked paprika, and smoked dulse flakes. Cook another minute and set aside.
4. Blend soaked cashews, oat milk, nutritional yeast, miso, garlic, black pepper, turmeric, and salt until completely smooth.
5. Pour sauce into a skillet over low heat and stir gently until warmed through. Do not boil.
6. Toss cooked pasta into the sauce, adding reserved pasta water as needed for a silky texture.
7. Fold in mushrooms and mix well.
8. Serve immediately with parsley, black pepper, and vegan parmesan.

Notes

• Smoked dulse adds subtle seafood-like umami flavor.
• Shiitake mushrooms work especially well here.
• The sauce thickens as it cools, so serve immediately.

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