Deliciously Ella's Creamy Vegan Carbonara

Deliciously Ella's Creamy Carbonara

Deliciously Ella's Creamy Carbonara

This recipe is a winner!! I make this one for Ben and me a lot through winter as it's super tasty with the creamy pumpkin sauce, super healthy and filling and choc full of veges - spinach, pumpkin, mushrooms and pea’s. It's also OMS compliant, vegan, gluten free and plant-based. I love to use gluten free brown rice spaghetti for the noodles. If you want some extra vege’s in there you can throw in some zoodles too (zuchini noodles) as I’ve done! but you dont really need it.

From the website



  • 150 g cashew nuts

  • 200 g butternut squash

  • 2 tsp nutritional yeast

  • 3 tsp tamari

  • 1/2 tsp cayenne pepper


  • 400 g pasta (I use brown rice pasta)

  • 100 g frozen peas

  • 2 garlic cloves, crushed

  • 200 g mushrooms, finely sliced

  • olive oil

  • Good squeeze of lemon juice

  • 200g spinach


  1. Soak the cashews in a bowl of water for three to four hours.

  2. Peel and chop the squash, place it in a steamer and steam for 15 minutes, until really soft.

  3. Discard the water that the cashews have been soaking in, then tip them into a blender with the steamed squash and all the remaining sauce ingredients. Pour in 200ml of water and blitz everything together.

  4. Put the pasta in a pan of boiling water and cook according to the packet instructions. Add the peas two minutes before the end of cooking time.

  5. While they cook, sauté the garlic and mushrooms in a little water, adding the spinach towards the end so it wilts.

  6. Once the peas and pasta are cooked, drain them, then mix them with the sauce, mushrooms and spinach to serve.