Go Back
creamy vegan carbonara

Creamy Vegan Carbonara with Arugula Salad

This creamy, vegan carbonara is the perfect, filling comfort food that your whole family will enjoy.
Total Time 25 mins
Course Lunch, Main Course
Cuisine Italian
Servings 4


  • 1 pound Spaghetti or Linguine Brown Rice or Lentil/Chickpea Base
  • 1 pound Mushrooms sliced
  • 1.5 cups Peas
  • 6-8 cloves Garlic sliced
  •  Salt & Pepper to taste

For the sauce

  • 1.5 cup Cashews soaked overnight
  • 1.3/4 cups Water or Vegetable Stock
  • 1/2 cup Nutritional Yeast
  • 1 tbs Tamari
  • 1 tsp Smoked Paprika
  • Salt & Pepper to taste

For serving

    Arugula salad

    • Red Chili Flakes
    • Chopped Parsley
    • Chopped Basil
    • Chopped Cherry Tomatoes


    • Rinse and chop the produce accordingly.
    • Cook the pasta according to package instructions.
    • Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and
    • browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed
    • through.
    • Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
    • Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.