Hommus Carbonara

Hommus Carbonara

Serves 4

Prep time: 10 mins

Cooking time: 30 mins


1½ tbsp olive oil
1½ tbsp soy sauce
½ tbsp maple syrup
½ tsp liquid smoke
2 cloves garlic, crushed
200g small swiss brown mushrooms, sliced
500g packet fettucine
4 heaped tbsps Yumi’s Traditional Middle Eastern Hommus
4 heaped tbsps grated vegan parmesan
Freshly cracked black pepper


  1. Combine olive oil, soy sauce, maple syrup, liquid smoke and garlic in a bowl, whisk to combine.  Add mushrooms and gently toss to coat.
  2. Preheat a fan forced oven to 180ºC.  Line a baking tray with baking paper the spread mushrooms evenly over the paper and bake for 20 mins.
  3. Meanwhile, cook fettucine according to packet instructions, reserving 250ml of the cooking water.
  4. Whisk together Yumi’s Middle Eastern Hommus and parmesan.  Season generously with pepper.
  5. Combine drained fettucine with mushrooms.  Stir through the hommus and parmesan mixture and gradually reserved cooking water, a little at a time, to achieve a silky sauce consistency.  Serve immediately with extra parmesan and pepper.