Thursday, April 28, 2011

Vegan Mushroom Cabonara Pasta

 Honestly, I am not a big pasta fan. If I'm adding a carbohydrate to a meal, it will most likely be brown rice. However, my lover is an omnivore and he loves his pasta. Luckily, I rule the kitchen and he loves my cooking. I made this one for him. It is a perfect dish for those who are transitioning or craving comfort food.

Serves: 2-4 depending on how hungry you are.
Time: About twenty minutes.

  • Four cups of cooked pasta.
  • One tablespoon of vegetable oil.
  • One red onion, sliced.
  • One teaspoon of minced garlic.
  • Three cups of sliced mushrooms.
  • Three strips of vegan ham or bacon.
  • Half a teaspoon of smoked paprika.
  • One cup of veggie milk.
  • One tablespoon of soy sauce (to replace salt).
  • Pepper to taste.

In a saucepan over medium heat, add the oil and heat through. Add the onions and garlic and cook until translucent. I'm pretty sure that there is the start to the majority of recipes in western cooking, but anyway...

Add the mushrooms and cook until a small amount of liquid is released from the mushrooms. Add the paprika. Add the vegan ham or bacon, veggie milk, soy sauce and pepper. Heat through. When the sauce starts  to thicken, add the pasta and stir. Mix it all together nicely and when it's heated through, it's ready to be served.

Eat and enjoy xx


  1. Thank you so much for posting this recipe! I tried it for the first time tonight. My family is used to eating 'creamier' pastas so I added a bit of Tofutti cream cheese to it and it turned out great! I did take a few bites before adding the cream cheese and it was still amazing! My family loved it. I can't wait to try more of your recipes! Thanks again.

  2. That's so lovely, Daria! Glad you enjoyed it and let me know what you get up to and how you go with the recipes. Have a great day! xx