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Vegan Carbonara with Mushroom Bacon recipe served in a bowl.

Vegan Carbonara with Mushroom Bacon

This pasta has it all. The smokey flavour of bacon, the creamy sauce, the cheese, the greens, the CARBS.
5 from 1 vote
Total Time: 1 hr
Course: Dinner, Side Dish
Cuisine: Italian-Inspired
Keyword: Vegan Mushroom Bacon, Vegan Pasta Carbonara
Author: Teri-Ann
Servings: 4




  • 1/2 cup soaked cashews
  • 1 cup pasta water hot
  • 1 tsp chickpea miso
  • 1/2 lemon juiced
  • 1 clove garlic
  • sea salt & cracked pepper


  • 1 box farfalle pasta of choice
  • 2 tbsp olive oil
  • Pinch chilli flakes
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 cup frozen peas
  • Big fistful baby spinach
  • Vegan Parmesan home made or VIOLIFE
  • sea & cracked pepper
  • 1/2-1 cup pasta water



  • Pre-heat oven to 375 convection (if you have, if not, don’t worry). Whisk sauce ingredients together. Pour over mushrooms and toss to coat. Spread mushrooms on parchment lined baking sheet and bake for 18-20 minutes.
  • Next, make the sauce. For this recipe you will need 1/2 cup of soaked cashews. They don’t take as long as you may think. I soaked mine for 2 hours and the sauce was super creamy. I would recommend a high-speed blender and not a food processor for this.

Cream Sauce

  • Drain and rinse your cashews. Place everything in high-speed blender and blend till creamy. Set aside.


  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 2 cups pasta water before draining. Heat a large pan over medium high heat. Add olive oil, chilli flakes and onion. Saute for several minutes until onion starts to soften. Add in garlic and frozen peas. Toss to combine. Add in sauce, 3/4 of the smoky mushrooms, spinach and cooked pasta. Toss to coat and heat through. Use the pasta water to thin out to desired consistency. Add in vegan Parmesan, salt and cracked pepper and serve immediately.
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