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Vegan Mushroom Carbonara

This creamy, smoky vegan Mushroom Carbonara will satisfy and amaze even the non-vegan guests. They won't believe their taste buds!!

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There are days when recipes just CLICK and yesterday was one of those days. One of my most favourite ingredients ever is mushrooms. I will take them in all sizes, shapes and forms. I think the only mushroom I don’t really much care for is the simple white button mushroom but in a pinch I’ll gladly take that on too. Yesterday I had a craving as one does and decided I needed to create a carbonara. I have seen creamy pastas as I scrolled through my feed but it wasn’t lost on me that I hadn’t created one in a very long time myself. Well that day is no longer because here we are. This pasta has it all. The smokey flavour of bacon (yes i miss that salty breakfast meat—no i won’t eat it cause CRUEL), the creamy sauce, the cheese, the greens, the CARBS.

I’ll split the recipe into 2 parts. Mushrooms and Pasta. Here you goooooooo.


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Vegan Mushroom Carbonara

Teri-Ann Carty
This creamy, smoky vegan Mushroom Carbonara will satisfy and amaze even the non-vegan guests. They won't believe their taste buds!!
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • oven
  • stove
  • large pot of dutch oven
  • blender or food processor



  • 5 cups sliced mushrooms (I used shiitake and cremini)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp tamari
  • 1 tsp mellow miso
  • 4 dashes of liquid smoke (less is more here)
  • 1 tsp smoked paprika
  • 1 pinch of salt
  • 1 pinch of garlic powder
  • cracked pepper to taste


  • ½ cup soaked cashews
  • 1 cup hot pasta water
  • 1 tsp chickpea miso
  • ½ lemon juiced
  • 1 garlic clove
  • sea salt & cracked pepper


  • 1 box farfalle or pasta of choice
  • 2 tbsp olive oil
  • pinch of chilli flakes
  • ½ yellow onion
  • 1 garlic clove
  • ½ cup frozen peas
  • 1 big fistful baby spinach
  • vegan parmesan (homemade or VIOLIFE)
  • sea & cracked pepper
  • ½-1 cup pasta water



  • Preheat oven to 400 convection (if you have, if not, don’t worry). Whisk sauce ingredients together. Pour over mushrooms and toss to coat. Spread mushrooms on parchment lined baking sheet and bake for 20 minutes, flip the mushrooms and cook for 5-10 more minutes.
  • Next, make the sauce. For this recipe you will need 1/2 cup of soaked cashews. They don’t take as long as you may think. I soaked mine for 2 hours and the sauce was super creamy. I would recommend a high-speed blender and not a food processor for this.


  • Drain and rinse your cashews. Place everything in a high-speed blender and blend till creamy. Set aside.


  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 2 cups of pasta water before draining.
  • Heat a large pan over medium high heat. Add olive oil, chilli flakes and onion. Saute for several minutes until onion starts to soften.
  • Add in garlic and frozen peas. Toss to combine. Add in sauce, 3/4 of the smoky mushrooms, spinach and cooked pasta. Toss to coat and heat through. Use the pasta water to thin out to desired consistency.
  • Add in vegan Parmesan, salt and cracked pepper and serve immediately.
Keyword carbonara, creamy, dairy free, gluten free, king oyster mushrooms, pasta, plant based, vegan

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