Overhead shot of the Carbonara + Herbed Mushroom Carbonara collaged on a turquoise background.

Carbonara + Herbed Mushroom Pasta

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Craving carbonara, but not the egg/cheese/meat part that comes with this hearty pasta dish? Remy Park has got your back! This recipe for Carbonara + Herbed Mushroom Pasta is equally crave-able as the original, but uses a combo of tofu, cashews, and other plant-based goodness to create a velvety sauce that perfectly coats the pasta. BONUS! This recipe is completely oil-free!

Like the sound of this? Remy has plenty of other filling and nourishing plant-based recipes on her blog. In particular, we’re fans of her Matcha Vanilla Bean Oatmeal and “Snickers” Protein Truffles!

Learn about how Remy’s super popular (and beautifully designed) recipe and wellness blog, @veggiekins came to be! Check out our Q+A, here.


1 1/2 cup pasta of choice (we like Teff Macaroni)

Carbonara Sauce

1/2 cup raw cashews, soaked overnight

1/4 cup silken tofu

2 garlic cloves, roasted

1/4 cup nutritional yeast flakes

2 Tbsp arrowroot powder (or cornstarch, or equivalent)

1 1/4 cups non-dairy milk

1/2 tsp garlic powder

1/2 tsp kala namak black salt

Sea salt and freshly ground black pepper, to taste

Herbed Mushrooms

1 cup mushrooms, sliced

1/2 small yellow onion, finely chopped

2 cloves garlic, minced

1 tsp fresh rosemary

1 tsp fresh sage

splash of non-dairy milk or veggie broth


Soak cashews overnight.

Roast garlic.

Slice mushrooms.

Chop yellow onion.

Mince garlic.


Cook pasta according to package directions.

Strain and set aside while you prepare the Carbonara Sauce.


In a high speed blender or food processor, blend together soaked cashews, silken tofu, roasted garlic, nutritional yeast flakes, arrowroot powder, non-dairy milk, garlic powder and kala namak black salt until smooth.

Transfer the mixture into a saucepan on medium heat, and bring to a slight bubble, allowing the sauce to thicken.

Taste and adjust as you see fit.


On a pan, sauté the chopped onion and minced garlic until translucent and fragrant, then adding sliced mushrooms, fresh rosemary and sage.

As needed, add tablespoons of veggie broth or non-dairy milk to avoid mixture from sticking to the pan.


Toss pasta in Carbonara Sauce to coat, and top with Herbed Mushrooms.

Serve immediately.

Carbonara + Herbed Mushroom Pasta can be stored in an air-tight container in the refrigerator for up to 5 days.