Your preferred pasta formula is presently vegetarian! Make this velvety spaghetti carbonara formula with mushrooms, butternut squash and fragrant sage leaves and polish off with umami-rich coconut ‘bacon’ for a bowl of veggie lover delightfulness. Keep any extra coconut ‘bacon’ in an impenetrable holder for as long as a week and add to your plate of mixed greens for additional crunch

Prepared IN

1 hour 10 minutes


50 minutes

Planning TIME

20 minutes




For the veggie lover carbonara

1kg butternut squash, stripped and cut into 2cm 3D squares

3 tbsp olive oil

5g dried portobello mushrooms

250g chestnut mushrooms

1 little onion, finely diced

3 cloves garlic, squashed

10 sage leaves, half finely slashed and half kept entirety

350g spaghetti

For the coconut bacon

1 tbsp miso glue

1 tbsp maple syrup

1 tbsp soy sauce

1 tbsp coconut oil, dissolved

¼ tsp smoked paprika

75g coconut chips



Preheat the stove to 200°C/fan 180°C/gas mark 6. Spot the butternut squash on a heating plate. Throw with 1 tbsp olive oil and some flavoring and meal for 35-40 minutes, until brilliant and cooked through. Pour 250ml bubbling water over the dried mushrooms and leave for 10 minutes.


In the interim, combine the miso glue, maple syrup, soy sauce, softened coconut oil and paprika. Pour over the coconut drops and blend well. Line a heating plate with greaseproof paper and spread the coconut goes missing over it. Spot in the broiler for 10 minutes, checking each 3-4 minutes and turn them over so they don’t consume.


Channel the dried mushrooms, holding the drenching fluid, and finely cleave the mushrooms. Warmth 1 tbsp olive oil in a medium skillet. Include the onion and cook for 10 minutes, until delicate, at that point include the garlic and finely cleaved sage and cook for a further 2 minutes until fragrant. Include 75% of the butternut squash, the mushrooms and their splashing fluid. Cook with the top on for 10 minutes, at that point move this blend to a liquidizer and mix until smooth and velvety. Season to taste.


Warmth the staying 1 tbsp olive oil in a little skillet and include the savvy leaves. Cook for 2 minutes, at that point put in a safe spot. In a similar container, cook the new mushrooms over a medium warmth for 6-8 minutes, until brilliant all finished. Put in a safe spot and keep warm.


Cook the spaghetti as indicated by the directions on the bundle, saving a ladleful of the cooking water. Add this to the butternut sauce, at that point mix the pasta through, including a greater amount of the cooking water if important to completely cover the pasta. Mix through the rest of the butternut pieces, the mushrooms and the seared sage at that point partition between 4 dishes and top with the coconut bacon.

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