Adding whisked aquafaba to your creamy ‘carbonara’ sauce lightens it giving you a silky-smooth spaghetti filled with umami rich portobello mushrooms.
- 70g brazil nuts, roughly chopped and soaked in warm water for 2 hours
- 3 portobello mushrooms, thinly sliced
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- 1 tbsp light soy sauce
- 2 tbsp extra virgin olive oil
- 4 tbsp breadcrumbs, vegan sourdough is delicious but any stale bread will do
- Juice and zest ½ lemon
- 2 tbsp finely chopped flat leaf parsley
- 300g spaghetti (check the packaging to make sure it’s egg free)
- 60ml unsweetened non-dairy milk – we used Rude Health almond drink
- 2 tbsp nutritional yeast
- 1 small garlic clove, finely crushed
- 50ml OGGS® Aquafaba
- Toss the portobello mushrooms in the smoked paprika, maple syrup and soy sauce until evenly coated.
- Heat a griddle pan over a high heat until it starts to smoke, then, working in batches, fry the mushroom slices for 1 minute on each side until lightly charred. Once cool enough to handle, roughly chop and set aside.
- Heat the oil in a frying pan over a medium heat, add the breadcrumbs and fry for 2-3 minutes until golden and crisp. Mix through the lemon zest, parsley, a pinch of sea salt and freshly ground black pepper and set aside.
- Bring a pan of heavily salted water to the boil and cook the pasta according to packet instructions. Drain, reserving 50ml of the pasta water and return both to the pan.
- Meanwhile, drain and rinse the brazil nuts then tip into a high-powered food processor with the lemon juice, milk alternative, nutritional yeast, 2 tbsp water and the garlic and blend until smooth and silky. Add a splash more water if it needs help catching the blade.
- Whisk the OGGS® aquafaba in a small, clean bowl until fluffy and holding its shape, then fold through the brazil nut sauce.
- Mix the ‘carbonara’ sauce and portobello mushrooms through the pasta until evenly coated then divide between 4 pasta bowls and serve sprinkled with the zesty breadcrumbs.
• Substitute the brazil nuts for cashew nuts or blanched almonds if preferred.