Vegan Mushroom Carbonara — Teri-Ann Carty | Vegan Food & Photography

Name: Vegan Mushroom Carbonara — Teri-Ann Carty | Vegan Food & Photography
Cuisine: European, Italian, Mediterranean
Ingredients: 5 cups sliced mushrooms (i used shiitake and cremini); 2 Tbsp Olive oil; 1 Tbsp Maple syrup; 1 Tbsp Apple cider vinegar; 1 Tbsp vegan Worcestershire sauce; 1 tsp tamari; 1 tsp mellow miso; 4 dashes of liquid smoke (less is more here); 1 tsp smoked paprika; 1 pinch of salt; 1 pinch garlic powder; Cracked pepper to taste; 1/2 cup soaked cashews; 1 cup hot pasta water; 1 tsp chickpea miso; 1/2 lemon juiced; 1 clove garlic; sea salt & cracked pepper; 1 box farfalle or pasta of choice; 2 tbsp olive oil; Pinch chilli flakes; 1/2 yellow onion; 1/2 cup frozen peas; Big fistful baby spinach; Vegan Parmesan (home made or VIOLIFE); sea & cracked pepper; 1/2-1 cup pasta water