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  • Writer's pictureThe Nourishing Kitchen


My lovely friend asked me to create a carbonara, and seeing as it’s associated with pancetta and cream, I was excited to get in the kitchen and create a plant based show vegetables can be fun! Using butternut squash to create the creamy sauce and mushrooms as a meat replacement really proved that vegetables in any dish taste good!

Prep Time: 10 minutes Cook Time: 45 minutes Serves: 2


for carbonara

· 250g chestnut mushrooms

· 150g spaghetti (I use Doves Farm)

· 80g garden peas

for sauce

· 1 small butternut squash

· 50g cashews

· 200ml oat milk (I use Oatly)

· 1 tbsp nutritional yeast (I use Engevita) · 1 tsp paprika

· 1 garlic clove

· Juice of 1 lemon

other ingredients

· 2 tbsp olive oil

· salt

· black pepper


1. Soak the cashews in a bowl of boiling hot water. Pre heat the oven to 200° fan

2. Peel and chop your butternut squash into small chunks. Place on a baking tray with a drizzle of olive oil, salt and black pepper. Cook in the oven for 35-40 minutes

3. Meanwhile, in one saucepan cook your spaghetti according to packet instructions and in another saucepan, cook your peas according to packet instructions. Drain the spaghetti and peas once cooked

4. Dice your mushrooms and add them to a large frying pan with olive oil on a low-medium heat. Cook for 10 minutes

5. Drain the cashew nuts. Once your butternut squash is cooked, add to a blender with the other sauce ingredient and a pinch of salt. Blend until smooth

6. Add the sauce to the mushrooms as well as the spaghetti and peas and mix well until everything is covered

7. Top with some black pepper and serve into bowls

Enjoy, xx



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