Vegan Spaghetti Carbonara

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Adding whisked aquafaba to your creamy ‘carbonara’ sauce lightens it giving you a silky-smooth spaghetti filled with umami rich portobello mushrooms.

PREP TIME 20 minutes
COOK TIME 15 minutes


  • 70g brazil nuts, roughly chopped and soaked in warm water for 2 hours

  • 3 portobello mushrooms, thinly sliced
  • 1 tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tbsp light soy sauce
  • 2 tbsp extra virgin olive oil
  • 4 tbsp breadcrumbs, vegan sourdough is delicious but any stale bread will do
  • Juice and zest ½ lemon
  • 2 tbsp finely chopped flat leaf parsley

  • 300g spaghetti (check the packaging to make sure it’s egg free)
  • 60ml unsweetened non-dairy milk – we used Rude Health almond drink
  • 2 tbsp nutritional yeast
  • 1 small garlic clove, finely crushed
  • 50ml OGGS® Aquafaba


  1. Toss the portobello mushrooms in the smoked paprika, maple syrup and soy sauce until evenly coated.
  2. Heat a griddle pan over a high heat until it starts to smoke, then, working in batches, fry the mushroom slices for 1 minute on each side until lightly charred. Once cool enough to handle, roughly chop and set aside.
  3. Heat the oil in a frying pan over a medium heat, add the breadcrumbs and fry for 2-3 minutes until golden and crisp. Mix through the lemon zest, parsley, a pinch of sea salt and freshly ground black pepper and set aside.
  4. Bring a pan of heavily salted water to the boil and cook the pasta according to packet instructions. Drain, reserving 50ml of the pasta water and return both to the pan.
  5. Meanwhile, drain and rinse the brazil nuts then tip into a high-powered food processor with the lemon juice, milk alternative, nutritional yeast, 2 tbsp water and the garlic and blend until smooth and silky. Add a splash more water if it needs help catching the blade.
  6. Whisk the OGGS® aquafaba in a small, clean bowl until fluffy and holding its shape, then fold through the brazil nut sauce.
  7. Mix the ‘carbonara’ sauce and portobello mushrooms through the pasta until evenly coated then divide between 4 pasta bowls and serve sprinkled with the zesty breadcrumbs.

Top Tips

• Substitute the brazil nuts for cashew nuts or blanched almonds if preferred.

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