• Alex from Terra


Pasta Carbonara is great for 2 reasons:

- it’s Italian, and Italian food is just... you get it! 😋

- it has the word “carb” in it, and we LOVE tasty carbs!

Since I first made this creamy Carbonara with shiitake bacon, it’s become a staple in our house.

The sauce is super creamy (despite being oil-free), has only 3 wholesome ingredients, and it’s vegan at the same time. Having our Plain cream cheese saves a ton of your time, making this sauce possible in 5 - 10 minutes. Whenever you have this pasta around, beware of your non-vegan friends as they might want to steal it from you as soon as they realise it’s even better than their own stuff 🤫 And if you haven’t made mushroom bacon before, you’ll wonder how you lived your whole life until now without it (at least, that’s what I thought 😂).

By the way, you can marinade the mushrooms overnight, they flavour should be amazing! But I never have the patience to do that, and the bacon still turns our delish. So if you're impatient like I am, just follow my quick & easy steps 😉

Watch the 2-minute video and see more detailed steps + my tips below on the page.

Watch Carbonara video here:

You need:

250 g fettuccine, spaghetti or any shape of pasta you like;

chopped fresh parsley;

ground black pepper

For Carbonara sauce:

1/2 cup Plain / Natural cashew cream cheese;

1,5 tbsp miso paste (make sure it's vegan, not all are!);

1/2 - 1 full tbsp crushed garlic;

1,5 cup water, more if needed for thinner consistency

For Shiitake Bacon:

around 8 shiitake mushrooms

! Tip: If you can't find fresh shiitake, portobellos work very well too, 2 - 3 of these mushrooms should be enough as they're big, but you decide how much bacon you want on tip of your pasta ☺️

1/8 cup Tamari or soy sauce;

1 tbsp maple or date syrup (maple is my favourite stuff ever, but date will work just fine 👌);

1 tbsp Sriracha sauce (or tomato sauce if spicy isn't your thing);

1/2 tsp smoked paprika;

1/2 tsp onion powder;

1/2 tbsp crushed garlic;

1/2 tbsp vinegar

! Tip: I love Umeboshi vinegar, which we get at Commonsense Organics, but other types of vinegar like apple cider are good here too.


1. Start with making the mushroom bacon!

Preheat the oven to 200°C (390°F) and prepare the sauce, mixing all the ingredients together. My recipe is oil-free, but you can add 1 tbsp of olive oil if you like.

2. Cut the mushrooms in thin strips or little cubes. The smaller the pieces are, the less time you'll need to cook them.

3. Toss the mushrooms in sauce and lay them on a baking tray. Bake for about 30 minutes, flipping half-way through.

! Tip: if you went for smaller pieces, keep an eye on them in the oven, they might take as little as 15 minutes to get ready! If you want them crispier, though (and don't mind waiting longer) - bake at 150°C (300°F) for up to an hour, checking regularly. Take them out when you achieve the right level of crispiness.

4. Cook the pasta, following packaging instructions.

5. Make Carbonara sauce by blending the ingredients together and then heating the sauce in a pan for 2 - 5 minutes until the right consistency. Stir the sauce constantly as it's being cooked, add more water if needed.

! Tip: If you don't have a blender or a food processor, just pour the 1,5 cup water in a pan, start heating, add the rest of the ingredients, mixing very well with a spoon. It'll take a bit longer to break up all the clumps, but you'll get the same result in the end.

6. Mix the cooked pasta in the sauce, and it's ready to be eaten!

Top up with mushroom bacon, chopped parsley and ground black pepper.

6 vegan cheese sauces you can make in under 5 minutes!

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