Delicious Vegan Creamy Carbonara

This recipe is so creamy and satisfying, it will quickly become a favourite for everyone. When I served this up to my family they were geniunely shocked to find this recipe was vegan!  The blended cashews provide the creamy taste and texture, while the mushrooms and asparagus provide added texture and flavour.

This recipe serves 4.



tbsp of olive oil

300g of chopped button Mushrooms

500gs of spaghetti pasta 

1 white onion, finely chopped

5 garlic cloves chopped minced/crushed

180g of Asparagus cut into cm cubes

1 & 1/2 tsp of Italian Seasoning/Mixed herbs

350ml veg stock

1 cup of cashew nuts, soaked in a cup of water. 

Salt and Pepper to taste

2 cups of chopped tomatoes





  1. Begin by adding the spaghetti to a pot of boiling water.
  2. If using tomato, cut the tomatoes in half and drizzle in oil. Place in oven for 25 minutes on 180 degrees C.
  3. Begin by soaking one cup of mushrooms in water.
  4. Fry the onion and garlic in a large pan with some olive oil until onions translucent.
  5. add the mushrooms, spices and asparagus and fry for 10 minutes or until mushrooms have softened.
  6. Add veg stock and allow to simmer for further 10 minutes.
  7. Blend the cashews then add to the mixture in the pan and let simmer for 15 minutes.
  8. Add cooked pasta and enjoy! (optionally add grilled tomatoes to dish.)





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s