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Vegan Spaghetti Carbonara with smoky oyster mushroom “bacon” and peas


  • 200 gr spaghetti
  • 1 cup cashews soaked overnight
  • 2 shallots diced
  • 2 cloves of garlic, minced
  • 2 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • 150 ml water of more if desired
  • 1 Tbsp vegan butter or olive oil
  • 250 gr oyster mushrooms, stems removed, diced like bacon bits
  • 34 drops liquid smoke
  • Salt + pepper
  • 1/2 cup frozen peas, blanched
  • 23 Tbsp chopped parsley


  1. Boil water and cook pasta al dente according to package directions.
  2. Sauté the mushrooms in a bit of olive oil until crispy then add the liquid smoke.
  3. Take out of the pan and set aside. In the same pan sauté shallots and garlic in vegan butter until translucent. Set aside. Then add the soaked cashews, lemon, shallot + garlic mixture, nutritional yeast, salt, pepper and water to a blender and blitz until smooth. If it’s too thick you might add a bit more water but you will be adding pasta water later anyway.
  4. Drain pasta, keeping some pasta water, add some sauce to the pan, add pasta, the peas, half of the mushrooms, a few Tbsp pasta water, toss until pasta is coated and garnish with parsley, rest of the mushrooms and more salt and pepper. Serve immediately!