Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



Like this? Get the full written recipe in the BOSH! Cookbook:

This is everything a carbonara should be: creamy, rich and comforting. The smoky, flavourful mushroom complement the thick, satisfying pasta sauce perfectly. A truly fantastic option of delicious midweek dinner!



  • 6 portobello mushrooms (about 250g)
  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil
  • 130g cashew nuts
  • 5 garlic cloves
  • 190ml plant-based milk
  • 10g nutritional yeast
  • 150g silken tofu
  • 300g spaghetti
  • 125g garden peas
  • handful flat-leaf parsley or rocket leaves, to serve


  1. 1.

    Preheat oven to 200°C | Line a baking tray | Liquidiser | Small saucepan of boiling water on a high heat | Large saucepan of salted water on a high heat

    Slice the mushrooms thinly | Pour the soy sauce, maple syrup, cider vinegar and olive oil into a bowl and whisk to combine | Add the mushrooms, making sure the slices are well covered in the marinade and set aside

    Meanwhile, put the cashews in the small saucepan filled with boiling water and boil for 15 minutes

    Take the mushroom slices out of the bowl and lay them out evenly on the lined baking tray | Add the whole garlic cloves and pour over the marinade | Bake in the hot oven for 25–30 minutes, until they have shrunk in size and begun to crisp very slightly

    Drain the cashews and put them into the liquidiser along with the plant-based milk, nutritional yeast and tofu | Whizz to a very smooth cream and then set aside

    Add the pasta to the large pan of boiling salted water and cook until al dente, following the instructions on the packet | Add the peas for the last minute of cooking | Fill a mug with pasta water and set aside| Drain the pasta and peas through a colander and tip the pasta back into the cooking pot

    Pour the carbonara cream and 3 tablespoons of the pasta water over the pasta and stir everything around until the pasta is well covered in the cream | Take the mushrooms out of the oven and fold them into the creamy pasta | Add another splash of pasta water, if needed, to give a nice, loose, creamy consistency

    Garnish with the fresh parsley or rocket (or any other green, leafy salad) and serve immediately