Serves 4-6
This #MeatlessMonday we’re sharing a recipe fit for “The Today Show’s” Kathie Lee and Hoda!
No really we mean it… If you missed Chef Chloe live on “The Today Show”, check it out here.
This Carbonara recipe is topped with by CHLOE.’s famous shiitake bacon is the perfect hearty dish for a cold Winter night. Plus it’s super simple, and we always love that.
SHIITAKE BACON
1 lb shiitake mushrooms, trimmed and thinly sliced (about ¼ inch thick)
1/4 cup olive oil
1¼ tsp sea salt
1/2 tsp freshly ground pepper
PASTA CARBONARA
1 lb long pasta (spaghetti, linguine, fettuccine or or gluten-free pasta)
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
14 oz silken tofu
1/2 cup water
2 Tbsp lemon juice
2 1/2 tsp sea salt
freshly ground pepper, to taste
SHIITAKE BACON
Preheat the oven to 375°.
On a large rimmed baking sheet, toss sliced mushrooms with olive oil, sea salt and freshly ground pepper.
Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
PASTA CARBONARA
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions. Drain and return to the pot.
Meanwhile, heat olive oil in a medium skillet over medium heat. Add chopped onion and let cook until soft. Add minced garlic and let cook a few more minutes. Remove from heat.
In a blender, combine chopped onion, minced garlic, silken tofu, water, lemon juice, and sea salt. Process on high until very smooth, about 2 minutes.
Add sauce to pasta and toss to coat. Season with freshly ground pepper and add more sea salt to taste.
Let pasta sit for about 5 minutes to allow sauce to thicken slightly.
Notes + Serving Tips
Top with Shiitake Bacon, chopped parsley, Almond Parm and serve hot.
Pro Tip: any left over Shiitake Bacon can be stored in a sealed container in the fridge for up to 3 days.
