Creamy Vegan Spaghetti Carbonara

Ingredients:

• 1 Box Explore Cuisine Black Bean Spaghetti
• 7 oz Silken Tofu, drained
• 1 Tbsp White Miso
• 1 Pinch of Red Pepper Flake
• 1 Dash of Smoked Paprika
• 1/4 Cup of water
• 1/4 Cup of white wine
• 1/4 cup of nutritional yeast
• 1 TBSP lemon juice
• 1/2 cup of olive oil, divided
• 1/3 lbs of oyster mushrooms
• 1 dash of salt
• 1 dash of fresh ground black pepper

Instructions:

1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later.
2. In a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While the blender is running, add ¼ cup olive oil, and season with salt and pepper.
3. In a large sauté pan over high heat, add the remaining ¼ cup olive oil and mushrooms, and cook until golden and crispy, about 6 minutes. Remove and put aside on a paper towel-lined plate.
4. Add creamy sauce to the pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.