Spaghetti Carbonara

Main Ingredients

for 4 servings

  • Package of pasta
  • 3 cups shiitake mushroom cap, thinly sliced
  • 3 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • 1 cup of frozen or canned peas (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Sauce Ingredients

  • 1/2-3/4 cup cashews, soaked overnight (unless using a strong blender
  • ¼ cup olive oil
  • ⅓ cup unsweetened non-dairy milk
  • 4 cloves garlic, chopped
  • 1 ½ tablespoons nutritional yeast
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • fresh parsley, for serving


  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package instructions.
  3. Toss mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
  4. Arrange mixture on parchment paper or silicone lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown. Or if you are lazy, just cook them for 14 minutes
  5. Cool mushroom slices
  6. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
  7. Drain water from pasta and return pasta to pot.
  8. Add the sauce and stir until pasta is well-coated.
  9. Defrost (if frozen) and heat up peas in a microwave or stove top.
  10. Mix in mushroom bacon peas, stir well.
  11. Top with parsley.
  12. Enjoy!


Can use any mushrooms instead of shitake. I have made this with sliced baby portabella
Serve with crusty bread or garlic bread