Pasta Carbonara
This vegan version of pasta carbonara is a delicious plant-based alternative to the traditional recipe, with mushrooms standing in for the meat. It’s the perfect weeknight dinner!
Pasta carbonara is a classic Italian dish known for its creamy texture and rich flavours, but the traditional version is made with eggs, cheese, and pancetta or bacon. That’s not going to work if you’re vegan!
In my vegan recipe for pasta carbonara, I leave out the animal products while still maintaining the creaminess thanks to a cheesy cashew cream sauce. Mushrooms are sautéed until tender, adding some earthy depth and meatiness to the dish. And the whole thing comes together in just 40 minutes!
Why You’ll Love This Pasta Carbonara Recipe
- Completely plant-based. Unlike traditional carbonara, this recipe is completely free of animal products, so it’s a pasta carbonara everyone can enjoy!
- Easy to make. As with most pasta recipes, this one is simple! That makes it perfect for busy weeknights. (Try my rasta pasta and pasta primavera too!)
- Creamy and flavourful. The cashew sauce is fabulously rich, creamy, and smooth, coating every strand of pasta with deliciousness.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Sauce:
- Olive oil
- Yellow onion – If you’d like, you can use shallots instead.
- Garlic
- Raw cashews – I like to use cashew pieces, which are less expensive than whole cashews.
- Nutritional yeast – This adds cheesy flavour without the actual cheese (or vegan cheese shreds).
- Dijon mustard – Dijon gives you the ability to add lots of depth with a single ingredient.
- Plant milk – It should be unsweetened and unflavoured.
- Salt and pepper
For the Pasta:
- Salt
- Spaghetti
- Vegan butter – I like to use my homemade vegan butter recipe.
- Cremini mushrooms – You may also find these sold as baby bellas.
- Salt and pepper
- Fresh parsley – For garnish. Flat-leaf parsley is most common in Italian dishes, but curly parsley is fine too.
How to Make Pasta Carbonara
- Sauté. Cook the onion in the olive oil until it’s softened, then add the garlic and cook until fragrant. Remove from heat.
- Blend. Puree the onions and garlic with the cashews, nutritional yeast, Dijon, and plant milk. Season to taste.
- Cook the pasta. Boil the pasta in salted water until it’s al dente. Reserve two cups of pasta water from the pot before draining.
- Sauté the mushrooms. Melt the vegan butter in a large saucepan; add the mushrooms, season with salt and pepper, and cook until caramelised.
- Put it all together. Add the pasta to the mushrooms. Reduce the heat to low and add the sauce. Toss to coat, adding the reserved pasta water as needed. Garnish with parsley and serve.
Tips and Variations
- Don’t skip salting the pasta water. This is crucial for adding flavour to the pasta itself and a must for any pasta recipe!
- Make sure to reserve some of the pasta water. The starchy water helps to create a silky smooth sauce and also keeps it from being too thick once mixed with the pasta.
- Add more veggies. Wilt spinach into the pasta at the end of the cooking time, or stir in thawed frozen peas.
- Make it smoky. For a smokiness reminiscent of pancetta or bacon, try adding smoked paprika or a few drops of liquid smoke to the sauce.
What to Serve With Pasta Carbonara
I always love pairing pasta with a fresh salad, like this easy vegan Caesar salad. You can’t go wrong with bread either—it’s great for soaking up the creamy sauce! Try my olive bread or roasted garlic bread. A simple vegetable side dish like balsamic roasted vegetables also works well.
How to Store Leftovers
Store leftover pasta carbonara in an airtight container; you can keep it in the refrigerator for up to 3-4 days. When you’re ready to enjoy the leftovers, reheat them in a skillet over medium heat or in the microwave, adding a splash of plant milk to loosen up the sauce.
Can I Freeze This Recipe?
For longer storage, you can freeze pasta carbonara in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating for the best results.
More Vegan Pasta Recipes
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
- Miso Butter Pasta
- Hummus Pasta
Enjoy friends! If you make this pasta carbonara recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pasta Carbonara
Ingredients
For the sauce:
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 ¾ cup raw cashews
- ½ cup nutritional yeast
- 1 ½ tablespoon Dijon mustard
- 2 cups neutral unsweetened plant milk
- Salt and pepper to taste
For the pasta:
- 1 teaspoon salt, for the pasta water
- 1 pound spaghetti
- 3 tablespoons vegan butter
- 16 ounces sliced cremini mushrooms
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley, for garnish
Instructions
For the sauce:
- Heat the olive oil over medium-high heat in a small saucepan. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
- Add the sauteed veggies to a blender along with the cashews, nutritional yeast, Dijon, and plant milk. Blend until smooth.
- Taste the sauce and blend in additional salt and pepper to taste.
Make the pasta:
- Bring a large pot of water to a boil and add the salt. Add the pasta and boil per the package’s instructions until al dente. Scoop 2 cups of pasta water out of the pot and drain the pasta.
- While the pasta is boiling, melt the vegan butter over medium heat in a large, heavy-bottomed saucepan. Add the mushrooms and season with salt and pepper. Saute until softened and nicely caramelized.
- Add the pasta to the pan with the mushrooms. Reduce the heat to low and add the sauce. Toss until the sauce has thoroughly coated every strand of pasta. Add some of the reserved pasta water as needed if the sauce is too thick.
- Serve warm, garnished with fresh parsley.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So creamy and delicious. Pasta heaven!!! A must make for any occassion.
Thanks so much Judy!!
What kind of plant milk do you recommend???
Soy milk works great here!
Any suggestions for a cashew substitute? My daughter is allergic to most nuts, dairy and egg.
Hi Elizabeth! Thanks so much for reading. I would suggest using sunflower seed butter instead. I hope this helps.