Creamy Vegan Carbonara – 15 minute recipe

I have an addiction to creamy pasta. Yesssss tomato-based pasta is great and I love it also, but nothing can beat creamy garlicy pasta with mushrooms in… YUM! I love playing around with new recipes and for this recipe, I challenged myself to a 15 min time limit. And guess what… I DID IT! So not only is this one of the best pastas I have ever made, it is quick and easy to do too!

Serves: 3



  • 250g spelt spaghetti (or any pasta will do)
  • 1 tsp oil or spray oil
  • 1 tsp chopped garlic
  • 1 red onion, chopped
  • 1 courgette, sliced and quartered
  • 300g mushrooms, sliced
  • 50g cashews (ideally pre-soaked over night)*
  • 5 tbsp nutritional yeast
  • 1/3 cup tahini
  • 2/3 cup water
  • Salt & pepper to taste
  • Optional: parsley, corriander, sesame seeds, chilli flakes

*the cashews aren’t essential but really add to the creaminess


  1. Cook pasta according to packet instructions
  2. Heat oil on a medium heat and add garlic and onion
  3. Fry for 2 minutes, add the mushrooms, fry for 1 more minute and add courgettes
  4. Stir veg mix frequently, and in the meantime combine cashews, nutritonal yeast, tahini and water in a blender and blitz until smooth
  5. Keep stirring the veg until it is cooked through
  6. Pour the blender sauce into the pan and mix into the veg mix
  7. Add the spaghetti, mix well and serve (I added LOTS of black pepper… mmmm)



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