Mushroom carbonara

mushroom carbonara

al dente pasta smothered in creamy mushroom sauce


  • Spero® Sunflower® Cheese: 1 tub, we love The Original or any savory flavor :D 
  • MILK: 1½ cups, we used coconut!
  • ONION: 1, red 
  • GARLIC: 2-3 cloves 
  • MUSHROOMS: 2 cups, we used Cremini but any kind will do! 
  • PASTA: 1 package, Fettuccine 
  • PARSLEY OR CHIVES: 3 tbsp, fresh or dried
  • OIL: 2 tbsp, we love avocado or EVOO (optional)
  • SPICES: red pepper flakes and salt & pepp, to taste
  • LEMON: 1, zested & juiced (optional)


  1. MINCE onion into large pieces (approx. 1cm x 1cm) & garlic cloves into finely chopped bits. 
  2. SLICE mushrooms into 1-inch pieces. The larger size helps maintain their meaty texture in pasta!
  3. SAUTE onion & garlic (in oil, if desired) in a pan at medium-high heat for 2 min. 
  4. ADD mushrooms and lemon zest and juice to the pan & cook for another 2 min. 
  5. COOK pasta - follow the package's instructions! 
  6. BLEND Spero® Sunflower® Cheese & milk until nice & smooooth. 
  7. ADD blended sauce into the pan and warm w/ the veggies. Then, add the pasta & give it a good saucy stir. *If the sauce is too thick, add a little milk until you reach desired consistency. 
  8. TASTE your carbonara & add red chili flakes and salt & pepp as you like! 
  9. GARNISH w/ parsley or chives.
  10. INDULGE in your new fave creamy, shroomy Carbonara!

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