Vegan Carbonara



  • 1 punnet white mushrooms, thinly sliced
  • 45 ml (3 tbsp) avocado or olive oil
  • 2,5 ml (½ tsp) smoked paprika
  • Salt and pepper, to taste
  • 300 g spaghetti
  • 65 g (½ cup) cashews, soaked overnight in water
  • 1 small avocado, peeled and stoned
  • 3 cloves garlic, chopped
  • 22,5 ml (1½ tbsp)nutritional yeast
  • 22,5 ml (1½ tbsp)lemon juice
  • 1,5 ml (¼ tsp) paprika
  • Fresh parsley, for serving


  1. Preheat oven to 200°C.
  2. Toss the mushrooms, oil, smoked paprika and seasoning in a medium bowl.
  3. Arrange mixture on paper-lined baking sheet and bake for 7 – 8 minutes. Flip the mushrooms and continue baking until mushrooms are crispy and brown about 7 – 8 minutes more. Cool mushrooms on baking sheet.
  4. Cook pasta according to instructions on the packet. Drain and reserve 250 ml (1 cup) of the pasta cooking water when draining the pasta.
  5. For the sauce, combine cashews, avocado, garlic, nutritional yeast, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy, adding in a little of the reserved pasta water, if necessary, to moisten the sauce.
  6. Toss the pasta with the sauce and stir until pasta is well-coated.
  7. Mix in the mushrooms and serve immediately garnished with parsley.