Add image and markdown file for vegan-creamy-mushroom-carbonara

Author: polent

src/content/posts/2025-03-24-vegan-creamy-mushroom-carbonara-2025.md

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+---
+title: "Vegan Creamy Mushroom Carbonara"
+description: "Indulge in a creamy, vegan twist on the classic carbonara with mushrooms and tempeh bacon, perfect for a luxurious yet comforting meal."
+tags:
+  - "vegan"
+  - "pasta"
+  - "creamy"
+  - "mushroom"
+  - "carbonara"
+  - "Isabella"
+figureRecipe: 
+  caption: "Vegan Creamy Mushroom Carbonara"
+  imageSrc: "./src/media/2025-03-24-vegan-creamy-mushroom-carbonara-2025.png"
+  imageTitle: "Vegan Creamy Mushroom Carbonara"
+  imageAlt: "A minimalist vegan creamy mushroom carbonara with handmade pasta, cashew sauce, tempeh bacon, shiitake, and parsley, beautifully lit and ready to serve."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Dive into a luxurious yet comforting dish that blends rich, creamy textures with a burst of savory flavors. This vegan interpretation of a classic fatty sauce dish is sure to be a delightful surprise, marrying traditional ingredients with plant-based alternatives for a modern twist.
+
+## Ingredients
+
+- 200g handmade vegan pasta
+- 1 cup raw cashews, soaked overnight
+- 2 tablespoons nutritional yeast
+- 1 tablespoon white miso paste
+- 1 clove garlic, minced
+- 1/2 teaspoon smoked paprika
+- 1 tablespoon olive oil
+- 200g shiitake mushrooms, sliced
+- 100g tempeh bacon, chopped
+- 1/4 cup soy cream
+- Salt and black pepper to taste
+- Fresh parsley, chopped for garnish
+
+## Instructions
+
+1. Cook the pasta according to package instructions until al dente. Drain and set aside.
+2. In a blender, combine soaked cashews, nutritional yeast, miso paste, garlic, smoked paprika, and 1/2 cup of water. Blend until smooth to create the creamy sauce.
+3. Heat olive oil in a pan over medium heat. Add sliced mushrooms and tempeh bacon. Sauté until golden.
+4. Lower the heat, pour the blended cashew cream into the pan, and stir well.
+5. Add the cooked pasta to the sauce, tossing to coat evenly. Warm through.
+6. Stir in soy cream, season with salt and pepper, and heat for an additional minute.
+7. Serve hot, garnished with fresh parsley.
+
+Enjoy this heartwarming dish that's perfect for any day that calls for a special meal. It's bound to become a cherished recipe in your culinary repertoire, bringing joy and indulgence in every bite.
+
+*Isabella*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 510 per serving, Fat: 24g, Carbohydrates: 58g, Protein: 21g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>nuts, soy, gluten&nbsp;</td></tr></table>
+