Vegan Spaghetti Carbonara

Ingredients for 2 servings:

• 250g spaghetti
• 400 g mushrooms, fresh
• 150 g king oyster mushrooms
• 1 bunch of chives
• 1 clove(s) garlic
• 2 shallots
• salt and pepper
• lemon juice
• 250 ml soy cream (Soy Cream Cuisine)
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

deliciously creamy mushroom-based carbonara

Wash and trim the mushrooms and cut into small pieces. Set aside the oyster mushrooms and chives, also already chopped. Heat a little oil in a pan. Meanwhile, chop the garlic and shallots into small pieces. Sauté everything together in the hot pan until the shallots are translucent and the mushrooms are soft. Remove the pan from the heat and let it cool slightly. Boil the water for the spaghetti. Heat the soy cream in a pot. Make sure the pot is large enough to fit all the mushrooms and the spaghetti. Cook the spaghetti according to the instructions until al dente. Meanwhile, add the ingredients from the pan to the pot with the cream. Purée everything finely with a hand blender or immersion blender. The mushrooms give the mixture a nice consistency. Season with salt, pepper, and lemon juice. Return the used pan to the hot pan. If necessary, add a little more oil and sear the chopped oyster mushrooms over high heat. Season generously with salt and pepper and sauté the mushrooms until slightly cooked through. These will be our “bacon bits.” Add the cooked spaghetti to the pot with the sauce and stir everything together. If desired, add a little water, cream, and seasoning to achieve the desired spiciness and consistency. Divide the carbonara into portions. Add the seared king oyster mushroom pieces and finish with a sprinkle of chives.