al dente pasta smothered in creamy mushroom sauce
Spero Sunflower™ Cream Cheese: 1 tub, we love The Original or any savory flavor :D MILK: 1½ cups, we used coconut!ONION: 1, red GARLIC : 2-3 cloves MUSHROOMS: 2 cups, we used Cremini but any kind will do! PASTA: 1 package, Fettuccine PARSLEY OR CHIVES: 3 tbsp, fresh or driedOIL: 2 tbsp, we love avocado or EVOO (optional)SPICES: red pepper flakes and salt & pepp, to tasteLEMON: 1, zested & juiced (optional)
MINCE onion into large pieces (approx. 1cm x 1cm) & garlic cloves into finely chopped bits. SLICE mushrooms into 1-inch pieces. The larger size helps maintain their meaty texture in pasta!SAUTE onion & garlic (in oil, if desired) in a pan at medium-high heat for 2 min. ADD mushrooms and lemon zest and juice to the pan & cook for another 2 min. COOK pasta - follow the package's instructions! BLEND Spero Sunflower™ Cream Cheese & milk until nice & smooooth. ADD blended sauce into the pan and warm w/ the veggies. Then, add the pasta & give it a good saucy stir. *If the sauce is too thick, add a little milk until you reach desired consistency. TASTE your carbonara & add red chili flakes and salt & pepp as you like! GARNISH w/ parsley or chives.INDULGE in your new fave creamy, shroomy Carbonara!
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