Wicked Serious Carbonara with bacon mushrooms

subheading: FOR THE ALFREDO-STYLE CREAM SAUCE:

1 Cup / 200g raw cashews, soaked for a few hours and rinsed (If you’re short on time, boil the raw cashews with the cauliflower in the first step in the directions below.)

400g Cauliflower (roughly 1 head) cleaned and dismembered into large pieces

5 garlic cloves, peeled

pinch of salt

1 bay leaf

3 cups water

¼ cup / 50g pine nuts, toasted (optional)

1 Tbsp white miso paste (optional)

1 tsp salt

32 oz / 900ml unsweetened soy milk (or your favourite non-dairy milk)

subheading: FOR THE MUSHROOMS:

2 cups / 400g shiitake mushrooms, sliced

3 Tbsp olive oil

¾ tsp smoked paprika

1 tsp black pepper

subheading: FOR THE CARBONARA:

1 lb / 450g fresh fettuccini

3 Tbsp olive oil

½ large onion, medium diced

2 cloves garlic, sliced thin

½ cup / 100g peas, fresh or frozen

subheading: GARNISH:

Small bunch of flat-leaf parsley, leaves picked, lightly packed

cracked black pepper

coarse salt

Note: Ingredients may have been altered from the original.

Directions at veganuary.com

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