Heat a large pan of water and cook the pasta as per the instructions on the packet.
Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions. Slice the mushrooms and add them to the pan.
Place the silken tofu, milk, vegetable bouillon powder, garlic powder, nutritional yeast flakes and white miso in a blender and whizz smooth (alternatively use a bowl and stick blender). Pour the sauce into the pan with the onions and mushrooms and stir through. Continue cooking at a gentle simmer.
When the pasta is ready, drain and add it to the frying pan. Add the sun-dried tomatoes and stir through. Season with salt and pepper, to taste.
Serve in warm bowls with a sprinkling of chopped parsley and vegan parmesan. We also love to add some roasted broccoli on the side for extra goodness.
If you have used a wheat pasta, any leftover carbonara can be stored in the fridge for 24 hours. Re-heat in a large frying pan (skillet). Add a generous splash of plant milk to refresh the sauce. Stir regularly until heated through evenly. Alternatively, you can store the sauce separately in the fridge for 3-5 days and cook the pasta fresh.