Vegan Mushroom Carbonara

With clever ingredients, chef Derek Sarno’s recipe for a mushroom carbonara is still rich and creamy, yet completely dairy-, egg- and meat-free. Miso paste gives cheesy flavour to the pasta, and the smokey paprika mushrooms mean you won’t miss the bacon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 deg F (200 C)

Step 2

Mix ingredients for the mushrooms and spread evenly on a lined baking tray.

Step 3

Bake until crispy (approx 45min)

Step 4

Sautee onion in the vegan butter until translucent

Step 5

Add garlic and stir until fragrant

Step 6

Stir in the flour to form roux base

Step 7

Add wine, milk and miso paste

Step 8

Season with garlic powder, paprika and pepper to taste

Step 9

Blend the sauce until smooth

Step 10

Boil pasta according to instructions and add frozen peas just before the pasta is cooked perfectly al dente

Step 11

Strain the pasta and peas then add to the sauce

Step 12

Add capers and add a few mushrooms

Step 13

Top with remaining mushrooms and parsley and serve