You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.
Pasta carbonara is made with egg yolks, parmesan cheese and extra virgin olive oil, but in Spain is usually made with cream, even in some Italian restaurants, I don't know why. When I made the traditional recipe for the first time, I fell in love with it and it was actually one of my favorite pasta recipes.
I hadn't tried this delicious pasta dish since I went vegan, until last April at the best Italian restaurant I've ever been, which is in Edinburgh by the way and also last month at a beautiful restaurant in Rome.
When I tried it again after more than three years, I knew I had to make my own version at home and here it is. It's inspired in the traditional recipe and I used our eggplant bacon. I think it's the best plant-based carbonara ever! Cooking at home is awesome because you can make dishes using your favorite ingredients and what you have on hand.
If you like this vegan pasta carbonara, check out these pasta recipes: vegan cashew Alfredo sauce, lentil bolognese, and pasta arrabiata.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Pasta Carbonara
Ingredients
- 18 ounces pasta of your choice, we used brown rice spaghetti
- 10 ounces firm tofu
- ½ cup plant milk of your choice, we used soy milk
- ½ cup vegan parmesan cheese or nutritional yeast
- ¼ cup nutritional yeast
- 2 tablespoon lemon juice
- 1 tablespoon tahini, or extra virgin olive oil
- 1 teaspoon turmeric powder
- ½ teaspoon sea salt
- ⅛ ground black pepper
- Vegan bacon to taste, we usually add 3 slices for each serving
- Fresh parsley to taste
Instructions
- Cook the pasta according to package directions.
- Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.
- When the pasta is ready, strain it and place it in a frying pan or in the same pot you've cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
- Serve with some fresh parsley on top, more pepper and more bacon (optional).
- Store the pasta carbonara in the fridge in a sealed container for up to 4 days.
Notes
- Use any type of pasta you want.
- Adding 1 teaspoon of turmeric powder you'll get a beautiful color, but if you're not a big fan of this ingredient, omit it or add just ½ tsp.
- If you don't eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.
Samantha says
Very good, traded tofu for soft silken and added water when I heated it up in the pan but the reason everyone keeps saying it’s dry is because the tahini dries up after a while. Either way it tastes really good and I also added vegg egg powder instead of the second serving of mooch which gave it the eggy flavor. I would suggest adding kala namak if you like eggy flavor.I also added peas and chili flakes and it is super good
Iosune Robles says
Hi Samantha! Thanks for your kind tips 🙂
Karl S Keene says
Though the taste was great, the final product was very dry (even though I followed the directions). Easy fix was to add some soy milk until it got creamy.
Iosune Robles says
Hi Karl! That's a good solution 🙂
Greg Nolan says
If I opt to substitute the cashews for the tofu, how much would I use and would I chop or blend them?
Thank you
Iosune Robles says
Hi! I haven’t tried this recipe with cashews myself, so I can’t help you, sorry!
Amy says
If I don't have or don't make the vegan parmesan do I still add the 8tbsp nutritional yeast, then the other 4tbsp? Just seems like a lot wasn't too ask before I use it all
Iosune Robles says
Hi Ami, if you use nutritional yeast instead of vegan parmesan then only add 8tbsp, not 12tbsp. Unless you love nutritional yeast 🙂 Have a nice day!
Sara says
A lot of vegan carbonara recipes are nice but they are not carbonara. THIS is carbonara. I made it hours ago and I'm still thinking about it, it was amazing. Thank you 💚