Spaghetti Carbonara

Oatly has hit the supermarkets with their dairy free crème fraiche and it is superb! And here we have our version, simple as always, of spaghetti carbonara and, even if I say so myself, it  was delish and every drop of sauce and morsel of spaghetti were wiped off in record time. We got our Oatly creamy oat fraiche from Tescos and the link is below in the ingredients.


250 grams spaghetti
2 tablespoon olive oil
250 grams chopped mushrooms (I used chestnut mushrooms)
1 mushroom stock cube (Kallo)
1 teaspoon onion granules (optional)
Freshly ground black pepper
1 tub Oatly crème fraiche
1 avocado chopped
10-12 wild garlic leaves OR 2 cloves grated garlic


  • Fry mushrooms in oil for a few minutes
  • Add stock cube dissolved in 2 tablespoons hot water, onion granules and a little black pepper, give it a stir to and set aside
  • Blend all the ingredients for the sauce
  • Boil spaghetti as usual and add to mushrooms
  • Pour sauce on spaghetti, give it a quick stir to warm through and serve


One thought on “Spaghetti Carbonara

  1. I’m eating more vegetarian and vegan meals than ever, I haven’t moved away from meat wholly but I’m definitely more in tune with meat-free. I made this recipe tonight, the only difference being I used a vegetable stock cube as I couldn’t find a mushroom one. I had the Oatly Oat Fraiche in my fridge for months not knowing what to do with it and needed to use it before it expired. I’m waffling a bit… anyway, thank you, such a great, easy to make recipe, tasted amazing!

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