Nutters Vegan Mushroom Carbonara


You can't get much simpler and tastier than this easy mushroom carbonara

Ingredients - serves 2 portions.

  • 1 jar of Original Nutters Béchamel Sauce.
  • 200g of dried linguine.
  • Half a punnet of mushrooms (we prefer a variety of different types).
  • 1 tsp of olive oil.
  • Salt & black pepper to taste.
  • Fresh herbs to dress.


  1. Cook the linguine in a pan of boiling salted water for 10-12 mins or until al dente.

  2. Meanwhile, chop and slice the mushrooms, heat a frying pan and add the mushrooms with the olive oil and sauté for 3-4 mins or until the mushrooms are golden brown. Remove from the heat and season well with salt and pepper.

  3. When the pasta is ready, drain the pasta in a colander, return to the pan, stir in our velvety béchamel sauce - the mixture will thicken as the heat from the pasta ‘cooks' it. Stir in the mushrooms.

  4. Serve straight away, add chopped herbs and enjoy!

Original Nutters