Vegan Carbonara

INGREDIENTS:

• 16oz Spaghetti of choice
• 5-6 Sundried Tomatoes
• 2 cups sliced Shitake Mushrooms
• 3 tablespoons Low-Sodium Tamari
• 2 tablespoons Ume Plum Vinegar (or additional 1 tablespoon of Tamari)
• 2 tablespoons Maple syrup
• 1 tablespoon Olive Oil
• 2 teaspoons Liquid Smoke (Colgin is preferable)
• 1/2 teaspoon Paprika
• 3/4 cup Raw Cashews
• 3/4 cup Just Egg
• 3/4 cup Reserved Pasta Water
• 2 tablespoons Nutritional Yeast
• 2 tablespoons Chickpea Miso Paste (or 1.5 tablespoons Yellow or White Miso)
• 1 Garlic Clove
• Salt and Pepper to taste
• 1 10oz bag Frozen Peas (allow to thaw if you have time)

INSTRUCTIONS:

1. If you are using dried sundried tomatoes, place in bowl and cover with boiling water. Let soak for 20-30 minutes, until softened. If using tomatoes in oil, proceed to thinly slicing them.
2. In another bowl, cover cashews with boiling water and let soak for 10-15 minutes. Drain and rinse.
3. Cook spaghetti according to instructions on the package, leaving slightly al dente, as they will cook a little bit in the sauce. Reserve 3/4 cup of pasta water, and drain and rinse pasta.
4. Whisk together tamari, ume plum vinegar, maple syrup, olive oil, and paprika in a small bowl and set aside.
5. Slice shitake mushrooms and saute in skillet with 1 tablespoon of oil over medium. Saute until they begin to brown. Add tomatoes and tamari mixture and continue cooking for another 3-5 minutes or until liquid is completely reduced. Set aside.
6. In a blender, add cashews, Just Egg, pasta water, nutritional yeast, miso paste, and garlic clove. Blend on high until no chunks remain and mixture is steaming (about 4-6 minutes).
7. In the pot used to cook pasta, add 1 tablespoon of butter and heat over medium high. Once the pot is hot, add the peas and cook for 4-5 minutes until cooked through. Turn down to medium low.
8. Add sauce to the pot and toss in pasta. Thoroughly coat the pasta in the sauce and allow to cook for 2-3 minutes.
9. Serve pasta with mushroom and tomatoes on top.