Vegan Carbonara Recipe That Tastes Just Like The Original

Craving the creamy, smoky goodness of traditional carbonara but want to keep it plant-based? This vegan carbonara recipe is here to satisfy your pasta cravings without any dairy or eggs.

It beautifully mimics the rich, silky texture and deep umami flavors of the classic Italian dish using wholesome, vegan ingredients. Whether you’re a long-time vegan or just looking to try something new and delicious, this recipe offers a comforting and indulgent meal that’s surprisingly simple to make.

Perfect for weeknight dinners or impressing guests with a dairy-free twist on a beloved classic, this vegan carbonara combines smoky mushrooms, silken tofu, nutritional yeast, and a touch of miso for that iconic savory punch.

Pair it with your favorite pasta, and you’ll have a dish that’s creamy, flavorful, and guilt-free. Plus, it’s packed with nutrients and free from cholesterol, making it a heart-healthy alternative.

Why You’ll Love This Recipe

This vegan carbonara is a game-changer for plant-based cooking enthusiasts and anyone who loves pasta. It’s a perfect blend of tradition and innovation, capturing the essence of carbonara’s creamy sauce without using any animal products.

• Rich and creamy: Achieved with silken tofu and plant-based milk for a luscious sauce.
• Umami-packed: Nutritional yeast, smoked paprika, and sautéed mushrooms give that smoky, cheesy flavor.
• Simple ingredients: Easily found pantry staples come together quickly.
• Quick to prepare: Ready in under 30 minutes, ideal for busy weeknights.
• Versatile: Customize with your favorite pasta or add seasonal veggies.

Ingredients

• 12 oz (340 g) spaghetti or your favorite pasta
• 1 cup silken tofu (drained)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup unsweetened plant-based milk (soy, almond, or oat)
• 1 tbsp lemon juice
• 8 oz (225 g) cremini or button mushrooms, thinly sliced
• 1/2 cup diced onion
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish
• Vegan bacon or smoked tempeh (optional, for extra smoky flavor)

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet or frying pan
• Blender or food processor
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. Sauté the mushrooms and aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add mushrooms and optional vegan bacon/tempeh: Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, about 6-8 minutes. If using vegan bacon or smoked tempeh, add it now and sauté for an additional 3-4 minutes to crisp.
4. Prepare the sauce: In a blender or food processor, combine the silken tofu, nutritional yeast, miso paste, garlic powder, smoked paprika, plant-based milk, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Combine pasta and sauce: Add the cooked pasta to the skillet with the mushrooms. Pour the creamy sauce over the pasta and toss to coat evenly. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
6. Heat through and serve: Cook for 2-3 minutes on low heat, stirring gently until the pasta is heated through and the sauce clings beautifully to each strand.
7. Garnish and enjoy: Sprinkle freshly chopped parsley and extra black pepper over the top before serving. For extra indulgence, drizzle a bit of good-quality olive oil.

Tips & Variations

“For an even smokier taste, add a teaspoon of liquid smoke or smoked salt to the sauce.”

• Make it gluten-free: Swap regular spaghetti for gluten-free pasta.
• Nut-free version: Use oat or rice milk instead of nut-based plant milk.
• Add veggies: Stir in spinach, peas, or asparagus for a fresh twist.
• Extra protein: Incorporate cooked chickpeas or vegan sausage slices.
• Herb variations: Try basil or thyme instead of parsley for different flavor profiles.

Nutrition Facts

Serving Suggestions

This vegan carbonara pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to balance the creamy sauce. Garlic bread made with vegan butter or a fresh baguette complements the meal perfectly, adding a crunchy texture.

For a full Italian-inspired dinner experience, serve alongside Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore other delicious plant-based options like Best Italian Vegetarian Recipes for Delicious Meatless.

If you love baking, try out the Vegan Bread Machine Recipe for Soft, Delicious Loaves to make your own homemade bread to serve with it.

Conclusion

This vegan carbonara recipe is a delightful and satisfying twist on a classic Italian favorite. It proves that comfort food can be both indulgent and compassionate without sacrificing flavor or texture.

Using simple, accessible ingredients, you can whip up a creamy, smoky pasta dish that will impress vegans and non-vegans alike. Whether you’re new to plant-based cooking or looking to diversify your recipe collection, this carbonara is a must-try.

Beyond its delicious taste, it’s a health-conscious choice packed with protein and fiber, offering a balanced meal that nurtures your body and soul. Next time you’re craving pasta, give this recipe a try—it’s easy, quick, and utterly delicious.

For more inspiring vegan recipes, don’t miss our other favorites like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas that make plant-based eating exciting and accessible.

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