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Smokey Mushroom Carbonara
This is our take on a vegan spaghetti carbonara, a pasta that originates in Lazio, a central Italian region. Traditionally it is made with eggs, cheese, and meat, but the vegan version of this classic dish features smokey king oyster mushrooms and a creamy "eggy" sauce that will definitely satisfy your tastebuds. To speed up this recipe, you may also use your favourite store-bought vegan pancetta (or vegan bacon bits).Servings
Total
1 hrPrep
10 minCook
20 minRest
30 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
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Unbelievable recipe! This pasta easily makes top three best PUL pastas I’ve had (and I’ve made quite a lot). I’d definitely make this one again, but I need double the mushroom bacon! I’d also reduce the pasta water and top the dish with the mushroom instead of mixing it in. Yum!
Would it work to marinate the mushrooms overnight? Doing so with tofu is no problem, but I’ve never marinated mushrooms overnight before.
Mind-blowingly good! Absolutely my new favourite pasta recipe!
best carbonara recipe🤤😍
This recipe is our weeknight go-to, easy to make and very flavourful!
Very tasty!!
Absolutely delicious! Used Smokey recipe for tofu instead of mushrooms. Loved it
Delicious!
Delicious! Did not have mushrooms on hand, used thinly sliced tofu as a replacement. So good and the family loved it.
Sooooo good. I didn’t made the mushrooms because I had some leftover vegan bacon. The sauce was creamy and the texture was nice. I’ve made a big portion for a party and everyone loved it.
Very good. I made tempeh bacon instead and it was perfect. I did use vanilla almond milk instead of regular and there is a tiny hint of vanilla, obviously, but I really like some of the other commenters ideas of using cashews! I've never had carbonara so I can't say if it tastes similar but it is yummy
Super delicious and easy to make! I soaked cashews and made cashew milk instead of store-bought milk.
So good, will definitely be adding this in our pasta dish rotation. Would also like to try other types of mushrooms and a tofu swap at some point.
This was so good. We go to a fancy vegan restaurant where the same dish is around $25! I'm pleased to be able to make this at home! I did adjust the sauce a little bit. I added soaked cashews instead of the cornstarch, which was so good. In the blender, the sauce was a little runny, and I was worried that I would have to add cornstarch anyway, but once I put it on the stove, it thickened up pretty quickly. Another thing I will adjust next time I make it is playing around with the mushrooms. I might dice them into cube sizes and a little thicker because I want them to have more ham texture than bacon, but the flavor was delicious. Thank you!
Love the smoked mushrooms!! The association is so good!!
Absolutely delicious! Mine turned out a little more watery than I would’ve liked, but the taste was yummy
Quite easy to make and soo delicious 🙌 Thank you Sadia and PUL team for the recipe! The textures are amazing. I used king oyster mushrooms. Chefs kiss 🤌
I subbed out the mushrooms for tofu and it turned out very tasty!
This is so creamy and satisfying! Love it
Very tasty and easy to make