Recipe: Pumpkin Carbonara By The Herbivores | Liv


(Serves two)

Ring in Autumn with this hearty vegetarian pasta dish that’s chock-full of veggies.



  • 300g of your favourite pasta
  • 40g pumpkin puree
  • 30g full cream
  • 20g shiitake mushroooms
  • 20g Thai asparagus
  • 20g French beans
  • 20g king oyster mushrooms
  • 20g button mushrooms
  • Cherry tomatoes for garnish



  1. Cook the pasta in a pan of salted hot water. Strain and set aside.
  2. Finely dice the mushrooms and French beans, and stir-fry until cooked.
  3. Add pumpkin and cream and stir to heat through. Add a pinch each of salt, pepper and sugar.
  4. Top with cherry tomatoes and serve.