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Spaghetti Carbonara (vegan)

Spaghetti Carbonara (vegan)
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms, Soy


For the pasta

  • 12 oz spaghetti

For the vegan carbonara sauce

  • ½ tsp apple cider vinegar
  • 1 tsp black pepper corn (ground)
  • 2 tsps dried smoked paprika
  • 12 oz king oyster mushroom (chopped into small cubes)
  • ¼ lemon (juiced)
  • 4 tsps miso paste
  • ⅓ cup olive oil
  • 8 oz soft tofu
  • 1 cup water

For the seasoning

  • 1 tsp sea salt


  1. Prepare the pasta according to the instructions on the package and keep 1/4 of a cup of pasta water (for 4 portions), adjust accordingly if you make more or less.
  2. Add the ingredients for the vegan carbonara sauce to a blender, except the mushrooms and half of the olive oil.
  3. Use a large pan and stir fry the mushrooms in olive oil until golden brown for about 5-7 minutes.
  4. Add the pasta and water you keep from the pasta together with the sauce to the mushrooms and combine everything properly.
  5. Let it sit for 1-2 minutes add salt and adjust taste before serving, enjoy!

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