Carbonara Style Spaghetti with Spicy Tomato Sauce

AuthorJen Booker
RatingDifficultyIntermediate

This is a mixture of two recipes I love. One that I found in Florence in a lovely restaurant called Zizi and a recipe by Sue Quinn.

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 Sea salt
 Black pepper
 1 tsp Smoked paprika
 8 Drops of liquid smoke (optional, it will still work if you can't find this)
 2 tsp Garlic powder
 2 tsp Onion powder
 1 tbsp Olive oil
 100 g Shiitake mushrooms, sliced thinly (You can use others if they are lying about but shiitake work best)
 250 g Spaghetti
 200 ml Veg stock
 2 tsp White miso paste
 125 ml Cashew cream - (See side dishes. This is really simple don't let it put you off!)
 200 ml Chopped tomatoes
 3 Cloves garlic (crushed)
 1 Red chilli finely chopped

1

Make the spicy sauce first and set aside.

2

Just fry the garlic and chilli in a little oil and then mix in the tomatoes.

3

Heat the oven to 170C (325F/gas 3). Line a baked sheet with baking paper

4

Mix paprika, liquid smoke, salt & pepper, 1 tsp garlic & onion powder and olive oil.

5

Toss in the mushrooms.

6

Roast in the over for 10 minutes until crispy.

7

Cook the pasta as normal.

8

Now make the sauce.

9

Add the stock to a pan and whisk in the miso paste until dissolved.

10

Lower the heat and add the remaining garlic and onion powder, cashew cream and salt & pepper.

11

Stir for about 5 minutes until the sauce thickens.

12

Mix the sauce and pasta together and stir through the mushrooms.

13

Add the spicy tomato sauce cautiously according to your taste. The pasta is lovely without it so you may want to try with and without!

14

Serve with vegusto piquant or home made parmesan (see sides).

CategoryCuisine

Ingredients

 Sea salt
 Black pepper
 1 tsp Smoked paprika
 8 Drops of liquid smoke (optional, it will still work if you can't find this)
 2 tsp Garlic powder
 2 tsp Onion powder
 1 tbsp Olive oil
 100 g Shiitake mushrooms, sliced thinly (You can use others if they are lying about but shiitake work best)
 250 g Spaghetti
 200 ml Veg stock
 2 tsp White miso paste
 125 ml Cashew cream - (See side dishes. This is really simple don't let it put you off!)
 200 ml Chopped tomatoes
 3 Cloves garlic (crushed)
 1 Red chilli finely chopped

Directions

1

Make the spicy sauce first and set aside.

2

Just fry the garlic and chilli in a little oil and then mix in the tomatoes.

3

Heat the oven to 170C (325F/gas 3). Line a baked sheet with baking paper

4

Mix paprika, liquid smoke, salt & pepper, 1 tsp garlic & onion powder and olive oil.

5

Toss in the mushrooms.

6

Roast in the over for 10 minutes until crispy.

7

Cook the pasta as normal.

8

Now make the sauce.

9

Add the stock to a pan and whisk in the miso paste until dissolved.

10

Lower the heat and add the remaining garlic and onion powder, cashew cream and salt & pepper.

11

Stir for about 5 minutes until the sauce thickens.

12

Mix the sauce and pasta together and stir through the mushrooms.

13

Add the spicy tomato sauce cautiously according to your taste. The pasta is lovely without it so you may want to try with and without!

14

Serve with vegusto piquant or home made parmesan (see sides).

Carbonara Style Spaghetti with Spicy Tomato Sauce

One Comment

  1. This was absolutely delicious! I would do more of the tomato sauce but that’s perhaps just personal taste 🙂 And the recipe definitely leaves enough for a very healthy lunch portion the next day!

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