A creamy carbonara is an Italian pasta dish that’s easy to prepare. The classic carbonara is made with linguine, grated parmesan cheese and a creamy white sauce. It is flavored with black pepper, chopped parsley and delicious bacon bits. In this recipe, carbonara is prepared oil-free mixed with healthy ingredients. This healthy version of carbonara has pan-fried mushroom pieces for its toppings. The sauce is a delicious mixture of oat milk and cashews.
Ingredients:
• 300 grams linguine pasta
• 2 king oyster mushrooms
White Sauce:
• 50 grams cashew nuts (soaked, drained and rinsed)
• 250 ml oat milk
• fresh juice of 1/4 lemon
• 1/2 tsp salt
• 1/2 tsp garlic powder
Marinade:
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 2 tsp maple syrup
• 2 tsp smoked paprika
• 3 tbsp tomato puree
• salt to taste
• 4 tbsp tamari
Instructions:
Set a large pot of boiling water.
Sprinkle a generous amount of sea salt into the pot of boiling water.
Add 300 grams of linguine.
Once pasta is al dente, remove it from the heat.
Save a cup of pasta water and set aside.
Drain the rest of the water.
Set aside linguine.
Prepare the marinade.
In a small bowl, add 4 tbsp tamari and 2 tbsp apple cider vinegar.
Add 2 tsp maple syrup, 3 tbsp tomato puree, 2 tsp smoked paprika and 1 tsp garlic powder.
Sprinkle a small pinch of salt.
Mix well to combine.
Set aside.
Slice the mushrooms equally.
Set a non-stick frying pan over high heat.
Place the mushroom slices on the pan on a single layer.
Put some weight on it (a clean pan) to brown and squeeze out moisture.
Flip on the other side and do the same until browned.
Once done, transfer the mushrooms to the marinade bowl.
Mix to coat the mushrooms well.
Place them back to the pan over medium heat.
Fry for 1-2 minutes.
Once done, transfer to a plate and let it cool.
Slice into smaller pieces.
Set aside.
Meanwhile, prepare the white sauce.
In a blender, add 50 grams of cashew nuts.
Pour 250 ml of milk.
Squeeze fresh juice of 1/4 lemon.
Season with 1/2 tsp each of salt and garlic powder.
Blend until 1-2 minutes or until smooth.
Once done, set aside.
Assembly:
Set a non-stick frying pan over medium heat and heat it.
Once heated, drizzle some of the white sauce into the pan.
Add the cooked linguine.
Add some of the pasta water saved earlier.
Pour the rest of the white sauce to the pan.
Stir to combine.
Once white sauce thickens, remove from the heat.
Transfer to a plate.
Sprinkle the mushroom slices on top.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=IZq0uNcS4fE
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