"carbonara"

Name: "carbonara"
Yield: 10
Ingredients: 8.0g Smoked paprika; 15.0g Brown sugar; 1.0g Salt; 50.0ml Olive oil; 500.0g King Oyster Mushrooms; 250.0g Cashew; 15.0ml KNORR Professional Vegetable Jelly Bouillon 800g; 600.0ml Water; 15.0ml Lemon juice; 20.0g KNORR Professional Garlic Puree 750g; 600.0g KNORR Pasta Spaghetti 3kg; 10.0g flat parsley; 1.0g Cracked Black Pepper; 250.0g Banana shallots

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For the Mushroom Bacon:

Smoked paprika 8.0 g
Brown sugar 15.0 g
Salt 1.0 g
Olive oil 50.0 ml
King Oyster Mushrooms 500.0 g

For the sauce:

Cashew 250.0 g
KNORR Professional Vegetable Jelly Bouillon 800g 15.0 ml
KNORR Professional Vegetable Jelly Bouillon 800g
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Product Specification
Water 600.0 ml
Lemon juice 15.0 ml
KNORR Professional Garlic Puree 750g 20.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification

To serve:

KNORR Pasta Spaghetti 3kg 600.0 g

KNORR Pasta Spaghetti 3kg

Product Specification
flat parsley 10.0 g
Cracked Black Pepper 1.0 g
Banana shallots 250.0 g

Main courses

Italian

Pub Food

Contract Catering

Plant Based

Vegan

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Preparation

For the Mushroom Bacon:
- Pre-heat the oven 180c.
- Mix the oil with the paprika, saltand brown sugar.
- Thinly slice the mushroom then marinade with the oil mix for 10 minutes.
- Place the mushrooms slices on to lined oven tray then bake for 15 minutes on each side.
- Remove from the oven and allow to cool and turn crispy.
For the sauce:
- Bring the water to the boil then whisk in the KNORR Professional Jelly Bouillon.
- Place the cashew nuts, lemon juice, bouillon and KNORR Garlic puree in to a blender and blitz until smooth.
- Pour out in to a saucepan.
To serve:
- Cook the pasta then drain and toss through a little olive oil.
- Heat the oil then sweat the shallots for 2 minutes.
- Add the sauce and gently heat to thicken.
- Break the “bacon” in to the sauce then pour over the pasta.
- Gently mix and pour in to serving bowls.
- Garnish with chopped parsley and black pepper