Pure Plant Comfort!
When I was about 11 or 12 we all suddenly cared about our heritage. I was living in Colorado at the time and if you could claim even a minute amount Native American blood running through you, it was considered pretty cool. If you were Cherokee, that was the coolest, although I don’t know why – tweens! jump to recipe
I was only able to claim seemingly boring Irish and Scottish relatives, and an almost interesting Croatian grandmother. But then I remembered all those Italian cousins I had. They were so Italian. My Aunt actually made ravioli, and I had only ever seen the stuff from a can. Sunday at their house meant a huge vat of “gravy” on the stove that my uncle Francis made. So, I must be part Italian! Upon querying my mother, however, I discovered that my father’s sister had simply married Francis and become rather Italian, but by marriage only.
Years later, that ersatz Italian aunt came for a visit and made carbonara for us. It was like nothing I’d ever had before, and I loved it. We were heading into the fear of fat era though, and it appeared to be “heart attack on a plate,” as we liked to say then, so I didn’t ever have it again. Perhaps time was on my side.
In my plant based pursuits I saw that versions of carbonara were being made with cashews (what can’t be made with them, it seems!) and the seed was planted. After playing with various “cheeze” sauce recipes, I found the simplest tasted the best and made an Easy Cheeze Sauce. I know I say it a lot, but I couldn’t believe how good it tasted.
Marinating the mushrooms had as much to do with it as the sauce though, I reckon. I haven’t perfected “mushroom bacon” yet, but I will. I was held back by fear of liquid smoke, which apparently is unfounded. Stay tuned as I embrace that stuff after years of avoiding it like plutonium.
This is pure comfort and only making it for myself could make me believe it is as good as it is! Any mushroom will do technically. The cheeze sauce is quick and easy, but the longer you soak the cashews the smoother the sauce. Marinating the mushrooms just give them extra flavor that's reminiscent of the original. I suppose it's optional.
Ingredients
- 1 recipe Easy Cashew Cheeze Sauce
- 8-10 cremini mushrooms, sliced
- 2 Tbsp. Tamari (soy sauce)
- 1/2 tsp. smoked paprika
- 2 tsp. maple syrup
- Fresh cracked black pepper
- 1/2 pound spaghetti of choice
- 1 cup green peas (frozen)
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2-3 Tbsp. broth
Instructions
- Place mushrooms in a bowl with the Tamari, paprika, maple syrup, and pepper. Let marinate for 15 - 20 minutes.
- Get your pasta water going and place peas in the colander in the sink.
- Heat a large sauté pan over medium-high heat. Add a little oil and the shallot, and let cook until beginning to brown. Add the garlic and let cook another 30 seconds. Add the mushrooms, reserving the liquid. Let cook about 5 minutes.
- Mix half of the broth with the cheeze sauce.
- When the pasta is done, drain over the peas in the colander.
- Transfer the pasta and peas to pan with mushrooms, add the cheeze sauce and toss together. Add remaining broth as needed. Leftover mushroom marinade can also be added if desired.
- Serve immediately.
