Wicked Serious Carbonara

To make the Alfredo-style sauce (can be made ahead of time and chilled)

1. In large sauce pot add cashews (if you didn’t soak them), cauliflower, garlic, pinch of salt, bay leaf and 3 cups of water. Cover and bring to a slow boil on medium-high heat.
2. Cook for 10-15 minutes or until the cauliflower easily breaks apart. Strain and remove bay leaf.
3. Transfer mixture to a high-speed blender (add cashews at this point if you pre-soaked them).
4. Add pine nuts, miso and salt. Begin blending on low-speed while slowly adding the soy milk. Once incorporated, blend on high for couple minutes until the mixture is silky smooth.
5. This will yield more than 2 quarts of alfredo-style sauce. Set aside 1 quart of the mixture for this recipe and save the remaining mixture in a closed container in the fridge for up to a week for other use.

To make the mushrooms

1. Preheat oven to 375.
2. Add sliced shiitakes to a small bowl and toss with 1 T of the oil, smoked paprika and pinch of black pepper.
3. In large oven-safe skillet, heat 2 T oil on stovetop over medium high heat.
4. Add shiitake mushrooms and sauté for 2 minutes, then transfer pan directly to oven and finish roasting for 10 minutes.
5. Remove and transfer the mushrooms to a paper towel to allow to drain and crisp up.

To complete the dish

1. Cook fettuccini al dente according to the package instructions, set aside.*
2. Heat large sauce pot on medium heat until hot, then add oil, onions and sliced garlic cloves and sauté for 3 minutes until they begin to brown.
3. Add a splash of water (or white wine if handy) to loosen, then add in 1 quart of the alfredo-style sauce, peas and mushrooms.
4. Heat for 1 minute then add pasta and stir to coat.
5. Remove from heat and garnish with the parsley, black pepper and salt, to taste.