CREAMY PASTA CARBONARA RECIPE \\ HEALTHY & VEGAN (low fat)

OPEN ME FOR RECIPE :)
Recipe is 100% gluten free if you use gluten free pasta!
INGREDIENTS:
MUSHROOMS (I recommend shiitake mushrooms but you can use portobello)
1/3 C COCONUT AMINOS (you could use soy or tamari sauce)
1 TBSP APPLE CIDER VINEGAR
1 TBSP MAPLE SYRUP
1 TSP LIQUID SMOKE (this adds great flavor to the mushrooms, but you can substitute for Worcestershire sauce if you don't have it)
1/2 C ONION CHOPPED
2-3 GARLIC CLOVES
POTATOES (about 3-4 small white potatoes; approximately 1/2 lb)
1 CAN CANNELLINI BEANS (drained and rinsed)
1 CUP PLANT MILK (I suggest using either unsweetened cashew or soy milk as they have the most neutral taste, but any unsweet plant milk is fine)
1/4-1/2 CUP NUTRITIONAL YEAST (this adds a nice "cheesy" flavor, adjust to preference and feel free to add more)
1/4-1 TSP SALT (adjust to your liking, feel free to add more if you want or omit it; though I recommend adding at least 1/4 tsp as it enhances the flavor)
BLACK PEPPER
1-2 CUPS GREEN PEAS (thawed)
PASTA
DIRECTIONS:
1. BOIL TWO POTS OF WATER (one for the potatoes and the other for the pasta).
2. CUBE THE POTATOES AND COOK IN POT OF WATER UNTIL SOFT (do not over cook them!)
3. THIN SLICE THE MUSHROOMS. ADD THEM INTO A BOWL AND ADD THE COCONUT AMINOS, APPLE CIDER VINEGAR, MAPLE SYRUP, AND LIQUID SMOKE. TOSS AND LET SIT FOR 5 MINUTES.
4. HEAT A SKILLET ON MED AND COOK THE MUSHROOMS UNTIL THE LIQUID IS ABSORBED AND MUSHROOMS ARE COOKED THROUGH.
5. TRANSFER MUSHROOMS TO A BOWL. IN THE SAME SKILLET COOK THE ONIONS AND GARLIC UNTIL SOFT AND TRANSLUCENT.
6. ADD YOUR PASTA TO THE OTHER POT OF WATER (cook according to directions on the box).
6. ONCE POTATOES ARE COOKED YOU CAN PREPARE THE SAUCE. ADD THE BEANS, POTATOES, NUTRITIONAL YEAST, SALT, PEPPER, AND OPTIONAL ADD ABOUT 1 TBSP APPLE CIDER VINEGAR (I like the taste it gives, but this is not necessary) TO A BLENDER AND BLEND FOR ABOUT 1 MINUTE (do not over mix it or the potatoes will start to affect the consistency). ADJUST THE SEASONINGS TO YOUR LIKING.
6. ONCE THE VEGGIES AND SOFT, ADD THE SAUCE AND STIR.
7. ADD THE PASTA TO THE SAUCE AND STIR WELL TO FULLY COAT.
8. ADD THE GREEN PEAS AND MUSHROOMS AND MIX AGAIN (optional; add in some fresh chopped parsley).
9. SERVE AND ENJOY! :)
I like to serve it on top of a bed of spinach and top it with more mushrooms, peas, parley and nutritional yeast; this is optional. You can also add some vegan parmesan on top :)
List of where to buy some of the ingredients:
VEGAN WORCESTERSHIRE SAUCE: www.iherb.com/pr/Annie-s-Natu...
NUTRITIONAL YEAST: www.iherb.com/pr/Bragg-Premiu...
COCONUT AMINOS: www.iherb.com/pr/Coconut-Secr...
LIQUID SMOKE:www.target.com/p/colgin-all-na...
APPLE CIDER VINEGAR: www.iherb.com/pr/Jarrow-Formu...
GLUTEN FREE PASTAS: www.iherb.com/pr/Jovial-Brown...
GET $5 OFF YOUR FIRST IHERB PURCHASE (no minimum amount required!): www.iherb.com/?rcode=MED2396
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[@Katarinakladis]

when you finally find a nut - free creamy sauce, 🙌🏽🙌🏽💗

[@koshowulf]

Yum!

[@GoTaylorSwift1]

Yumm! What brand noodles do you use?

[@NaomitheSweetestPotato]

I used brown rice spaghetti, but any pasta you prefer will work just fine! :)

[@fatguylungs333]

GET THAT LAST SLICE OF MUSHROOM OUT ASWELL WHAT'S WRONG WITH YOU