RECIPES BY Rhiannon Lambert

Vegan Carbonara

  • 15 minutes
  • 4
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A Simple Way To Eat Plant-Based

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Essential Ingredients

350g spaghetti
2 tbsp olive oil
1 small white onion, finely chopped
100g mushrooms, chopped
1 courgette, thinly sliced
1 clove garlic, minced
250ml dairy-free cream
3.5 tbsp nutritional yeast or vegan parmesan
Sea salt & black pepper
To serve: chopped parsley


  1. Cook the spaghetti according to the packets instructions, then drain, reserving a little of the pasta water. 
  2. Meanwhile, heat a large frying pan over a medium heat and add the oil. Once hot, add the onion to fry for 5-7 minutes or until softened. Then, add the chopped mushroom, courgette and garlic and continue to fry for a further 5 minutes, or until everything is golden and softened.
  3. Add the diary-free cream, nutritional yeast/vegan parmesan and a good pinch of salt and pepper into the pan. Give everything a good stir to combine, then cook for a further 2 minutes, or until the sauce has slightly thickened.
  4. Add the drained pasta and a dash of the pasta water into the pan. Stir to combine, adding more pasta water if you find the sauce too thick. 
  5. Serve immediately, topped with fresh chopped parsley.
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Aubergine Parmigiana

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A Simple Way To Eat Plant-Based