This carbonara is super easy to make and is so creamy and filling. By using silken tofu it reduces the fat content of the dish but retains the flavour – an all round crowd pleaser.

Serves 3-4


  • 300g spaghetti, dried (use GF if you want)
  • Sea salt, to taste

For the carbonara sauce

Creamy Mushroom Carbonara 1

  • 300g Silken Tofu
  • 1 crumbled up stock cube
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 tbsp nutritional yeast
  • A little soya milk to make sauce thinner, if needed

Optional extras

  • 2 tbsp olive oil (or fry lite)
  • 1x medium onion, finely diced
  • 500g closed cup mushrooms, sliced
  • Handful spinach
  • Vegan ham (we used Quorn vegan ham slices), sliced into strips


  1. To make the carbonara sauce, put the tofu, stock cube, onion powder, garlic powder and nutritional yeast in a tall jug and blitz with a hand blender until smooth. Add a little soya milk or water to thin sauce if required. Set aside.
  2. Bring a pan of salted water to the boil and cook pasta as per packet instructions.
  3. Optional: While your pasta is cooking, heat the olive oil in a frying pan then add onions and mushrooms and fry until the onions are brown. Once mushrooms have softened, add the spinach and cook until wilted.
  4. Pour the sauce over the onions, mushrooms and spinach and stir to combine. Cook through until warm, stirring to combine.
  5. Drain the pasta and add to a large mixing bowl, add the sauce and vegan ham and mix together, then serve.


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