Plant-based Pasta Carbonara

serves 4

30 minutes prep time

By Sarah Wilson, categorized in Lunch & dinner

Plant-based Pasta Carbonara

Carbonara like you’ve never had before! Delicious, and super speedy to make, what more could you ask for?



100 g sliced shiitake mushrooms

1 Tbsp olive oil

1 Tbsp soy sauce or tamari

1 tsp maple syrup


Pasta and Sauce

450 g dried spaghetti or gluten-free option

150 g cashew nuts

15 g nutritional yeast

2 cloves garlic

2 Tbsp white wine vinegar

180 mL water

Dash of salt

75 g frozen peas

Handful chopped parsley

Chilli flakes


  1. Set a pan of water on the hop to boil for the pasta.
  2. While it’s boiling, add the mushrooms, olive oil, soy sauce and maple syrup to a frying pan. Cook on a medium/low heat until browned then set aside.
  3. Add the pasta to the boiling water, and cook until al dente (still firm when you bite into it)
  4. While the pasta is cooking, blend together the cashews, nutritional yeast, garlic, white wine vinegar, water and salt until smooth. Note: add the water slowly until desired consistency is reached
  5. Once the pasta is cooked, drain and add back to the pan with the peas and sauce. Heat through until the peas are cooked and the sauce it hot.
  6. Plate up the pasta, and top with the mushrooms, parsley and chilli flakes.