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Easy Vegan Mushroom Carbonara

Print Recipe
Cook Time 30 minutes
Servings 2 people
Author Let's Eat Smart

Ingredients

For the vegan ‘egg’ sauce:

  • 80 g vegan cream cheese
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp garlic granules
  • 1/2 tsp black salt
  • 150 ml plant milk (I used soya)

PLUS

  • 1 tbsp vegan butter
  • 150 g mushrooms (I used a mixture of Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki and Buna Shimeji)
  • 180 g pasta (I used tagliatelle)

Optional

  • 1 cup vegan ham chunks (I used Oumph smoky bits)
  • vegan parmesan cheese to serve

Instructions

  • Add all of the sauce ingredients into a blender and blend until smooth. Set aside.
  • Cook the pasta according to the package instructions.
  • Add the vegan butter to a pan and heat until melted. Add the mushrooms (I used whole but you can slice them if you prefer smaller chunks) and vegan ham bits (if using) and fry for 5-7 minutes or until soft.
  • Add the cooked pasta into the pan and toss together. Pour the blended sauce over the pasta and stir to combine.
  • Once everything is heated, serve with a generous sprinkling of vegan parmesan.