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Artichoke Carbonara with Shiitake Bacon (gluten-free option)

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Here’s a hot noodle tip on the house: I like to blend a pack of silken tofu, a few seconds of olive oil, some salt, and turmeric and then add my semolina and flour in equal parts.

Spinach & Artichoke Carbonara Shiitake Bacon

 ½ 454 g pack of linguine pasta (can use gluten-free)
 1.50 cups cherry tomatoes
 1 tbsp avocado oil
Carbonara Sauce
 ½ onion, minced
 4 garlic cloves, minced
 2 tbsp avocado oil
 2 cups almond milk, unsweetened
 1 tbsp flour (all purpose gluten-free flour)
 1 wedge of Nuts For Cheese's Smoky Artichoke & Herb
 ½ tsp black pepper
 ¼ tsp sea salt (optional)
Shitake Bacon
 3 cups shiitake mushrooms, stem removed and sliced (should equal about 2 cups)
 1 tbsp tamari
 2 tbsp maple syrup
 ½ tbsp liquid smoke
 ½ tsp garlic powder
 ½ tbsp avocado oil
Cashew Parmesan
 ¾ cup raw cashews
 ¼ cup nutritional yeast
 1 tsp garlic powder
 ½ tsp onion powder
 ¼ tsp sea salt

Preheat oven to 430F. Add tomatoes to a sheet pan with oil, salt and pepper, and bake for 15 minutes (until blistered).


Prepare your shiitake bacon by adding everything into a small bowl, tossing the ingredients and marinating for a few minutes.


While the tomatoes are cooking, cook pasta in a large pot according to package. After the pasta are cooked, drain, rinse with cool water and drizzle a couple tsp of oil on them so they don’t stick together (set aside).


Preheat a saucepan over medium and cook the shiitake mushrooms by adding them in ½ Tbsp heated oil for about 15 minutes, stirring frequently. They will be done when they are browned and liquid has been cooked off.


While the mushrooms are frying, in the same pot as the pasta, heat oil over medium. Add the onion and garlic and cook for about 5-7 minutes, stirring frequently, until translucent. Add flour and cook for about 30 seconds.


Add nut milk and cook until the liquid thickens a little bit and it begins to bubble.


Add the Smoky Artichoke wedge, sea salt (optional) and whisk until a sauce forms. Reduce heat to low.


Once the sauce is cooked, take cooked pasta and add to the sauce, stir until sauce coats the pasta.


Make sure the shiitake bacon is fully cooked, and the tomatoes are removed from oven, and add mushrooms and tomatoes to pasta and toss.


Serve and then sprinkle some cashew parmesan on top of the pasta.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 733
% Daily Value *
Total Fat 37g57%

Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 0mg
Sodium 843mg36%
Potassium 1085mg31%
Total Carbohydrate 83g28%

Dietary Fiber 9g36%
Sugars 16g
Protein 22g44%

Vitamin A 7.3%
Vitamin C 23.2%
Calcium 20.3%
Iron 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.