Vegan Fettuccine Carbonara
A vegan version of a classic creamy pasta dish with “bacon” and peas.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dinner
Keyword: fettuccine, fettuccine alfredo, pasta, simple truth
Servings: 4
Author: Jennifer Kilcomons
- 1 box vegan fettuccine noodles
- 2 cups shiitake mushrooms
- 1 teaspoon smoked paprika
- 1 tablespoon Simple Truth Organic Italian Extra Virgin Olive Oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 cups Simple Truth Organic Unsweetened Almond Milk (warm or at room temperature)
- 1/4 cup Simple Truth Organic Frozen Green Peas
Preheat oven to 350º.
Cook pasta according to package directions.
While pasta cooks, chop shiitake mushrooms into small pieces and spread on a baking dish. Sprinkle smoked paprika on mushrooms along with ¼ tsp of salt, ¼ teaspoon pepper and drizzle with olive oil. Mix well and bake for 10-15 minutes, checking on often not to burn. They should be crispy and dark red in color.
In a large to medium sauté pan, heat vegan butter on medium, then whisk in flour. Cook 2-3 minutes, then whisk in almond milk. Whisk constantly until there are no lumps. Season with ¼ tsp salt and ¼ tsp pepper and heat until sauce thickens.
Once sauce has thickened, stir in frozen peas.
When pasta is ready, strain then add directly to sauce. Top with the shiitake bacon and mix gently to combine.