‘For those days when you need more carbs.’


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Makes: 4 people

Preparation time: 20 minutes

Cooking time: 10 – 15 minutes


  • 1 tub of chestnut mushrooms, chopped
  • 3 tablespoons of apple cider vinegar
  • 2 tablespoon of golden syrup
  • 1/4 cup of soy sauce
  • Salt and pepper
  • 4 garlic cloves
  • 1 onion
  • Sainsbury’s vegan garlic and herb cream cheese
  • ¼ cup of soya milk
  • Handful of basil
  • Wholewheat tagliatelle

Nutritional value per serving:

  • Calories, kcal 378.8
  • Fat, g 18.5
  • Saturates, g 8.2
  • Carbs, g 42.4
  • Sugars, g 11.6
  • Fibre, g 5.3
  • Protein, g 14.3
  • Sodium, g 1.3


  1. Firstly, mix the golden syrup, soy sauce, and apple cider vinegar in a bowl and add the chopped chestnut mushrooms and mix until they are all coated, then set this aside.
  2. Next, chop the garlic and onions.
  3. Now, cook the onions in a pan until they are translucent, and then add the garlic and mushrooms – with the sauce they have been sitting in – to the pan. Cover and cook this for 10 minutes over a medium heat, mixing occasionally.
  4. While this is cooking, put the tagliatelle in a saucepan and cook.
  5. After the 10 minutes has elapsed, add the vegan soft cheese, salt, pepper, and soya milk to the mushroom sauce and cook for a further 3 – 5 minutes over a medium heat, mixing occasionally.
  6. Now, assemble the dish. Mix through some torn basil and then either mix the cooked pasta and sauce together, or just add the sauce on top – whichever you prefer.

Amazing vegan creamy carbonara!


  • As with most dishes, add as little or as much salt and pepper as suits you, or no salt at all if you prefer.
  • TOP TIP: I highly recommend adding some Tofurky bacon to this dish; just add to the dish when you add the mushrooms.

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