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Flora Recipes

Mushroom Carbonara


  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.


  • 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

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