My mushroom carbonara is vegan, gf and BEYOND insanely tasty. It has all the smoky flavours and creamy textures one is looking for in a carbonara. I LOVE pasta and creating new inventive ways to enjoy it is definitely one of my passions.


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 garlic powder
Cracked pepper to taste

Pre-heat oven to 375 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 18-20 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.


1/2 cup soaked cashews
1 cup hot pasta water 
1 tsp chickpea miso
1/2 lemon juiced
1 clove garlic
sea salt & cracked pepper

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


1 box farfalle or pasta of choice
2 tbsp olive oil
Pinch chilli flakes
1/2 yellow onion
1 clove garlic
1/2 cup frozen peas
Big fistful baby spinach
Vegan Parmesan (home made or VIOLIFE)
sea & cracked pepper
1/2-1 cup pasta water


Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 2 cups 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.

Recipe by @TeriAnnCarty