No eggs, no cheese and definitely no cream. Some will try to argue and say this isn’t a carbonara at all, but really, it probably beats the real-deal. What you have is meaty and nutrient packed mushrooms stirred through a creamy sauce made from cashews, almond milk and nutritional yeast. The end result? Absolute pasta heaven – vegan or not.

Vegan Carbonara

Recipe by Panaceas Pantry for Barilla

Prep time: 10 minutes, plus soaking time

Cook: 20 minutes

Serves: 4


  • 1 cup raw cashews
  • 1 ⅓ cups almond milk
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • Small handful parsley, finely chopped
  • 1 cup Swiss Brown mushrooms, sliced
  • ¼ cup vegan Parmesan OR nutritional yeast
  • 1 tsp black pepper
  • ½ – ¾ tsp black salt
  • 1 packet Barilla Linguine


1. Soak cashews in boiling water for 30 mins, then drain and transfer to a high-speed blender. Add almond milk and blend until very smooth. Set aside.

2. Heat a medium sized saucepan over a medium flame, then add olive oil. Once hot, add onion and a pinch of salt and cook for a few minutes or until translucent. Add garlic, and cook a further 30 seconds, then add mushrooms and parsley and cook a further 2-3 minutes or until mushrooms have softened.

3. Meanwhile, bring a large pot of water to the boil. Generously salt once at boiling point, then cook the linguini as per packet instructions.

4. Once mushrooms have cooked down a little, add the cashew sauce, black salt and Parmesan/ nutritional yeast. Cook for a few minutes to thicken. Taste, and add a further ¼ tsp black salt if desired. Stir the sauce through the freshly cooked pasta, top with extra Parmesan and enjoy.