Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Mushroom Carbonara

Mushroom Carbonara

Mushroom Carbonara

This mushroom carbonara is a twist on the classic. Warm and comforting, this recipe can really hit the spot. Perfect for the whole family. Read more here.

  • Prep time20 minutes
  • Cooking time10 minutes
  • DifficultyEasy


  • 2 tbsp Flora Original
  • 300g mixed mushrooms, sliced
  • 1 tbsp chopped thyme leaves, plus extra leaves to serve
  • 1 garlic clove, grated
  • 3 egg yolks
  • 50g vegan parmesan
  • 200g spaghetti

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Bring a large pan of salted water to the boil. Heat the Flora in a large frying pan over a high heat. Add the mushrooms and thyme and fry for 5 mins, until completely softened. Add the garlic and cook for 1 min further. Set aside.
  2. Cook the pasta in the salted water for 2 mins less than packet instructions. Whisk the egg with most of the parmesan. Use tongs to slosh the pasta from the water into the frying pan and place it back on the heat. Add a ladle of pasta water and toss. Working quickly, remove from the head and add the yolk mix and stir vigorously, tossing to create a silky sauce.
  3. Tip into bowls and top with extra parmesan and thyme leaves. Season with black pepper.