Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.

30 MIN· SERVES 4 ·VEGAN· GLUTEN-FREE 

Ingredients

• 1 box Explore Cuisine Organic Black Bean Spaghetti 
• 7 ounces silken tofu, drained 
• 1 tablespoon white miso 
• 1 pinch red pepper flakes 
• 1 dash smoked paprika 
• ¼ cup water 
• ¼ cup white wine 
• ¼ cup nutritional yeast 
• 1 tablespoon lemon juice 
• ½ cup olive oil, divided 
• ½ pound oyster mushrooms 
• 1 dash salt 
• 1 dash fresh ground black pepper

Directions

1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later. 
2. To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper. 
3. To a large saute pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate. 
4. Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.