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Vegan Carbonara Pasta Recipe

Name: Vegan Carbonara Pasta Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 7 ounces silken tofu (1/2 of a 14-ounce block; 200g); 1/2 cup (120ml) sauerkraut brine (see note); 1/4 cup nutritional yeast (1/2 ounce; 15g); 1 tablespoon (15ml) white miso; Generous pinch cayenne pepper or red chili flakes; 3 generous dashes (about 1/4 teaspoon) smoked paprika; 2 teaspoons (8g) freshly ground black pepper; 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon; Kosher salt; 1/2 cup (120ml) extra-virgin olive oil, divided; 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons"; 1 pound (450g) dry spaghetti or penne

Prep Time

Cook Time

35m

Total Time

40m

This vegan carbonara pasta recipe is a delicious twist on the classic Italian dish. Silken tofu, sauerkraut brine, nutritional yeast, and spices create a creamy, flavorful sauce. Sautéed king oyster mushrooms add a meaty texture. Perfect for a plant-based meal that's full of flavor and satisfying.

Recipe Options

Ingredients

Servings: 4

Scale:

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0.25

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7 ounces silken tofu (1/2 of a 14-ounce block; 200g)

1/2 cup (120ml) sauerkraut brine (see note)

1/4 cup nutritional yeast (1/2 ounce; 15g)

1 tablespoon (15ml) white miso

Generous pinch cayenne pepper or red chili flakes

3 generous dashes (about 1/4 teaspoon) smoked paprika

2 teaspoons (8g) freshly ground black pepper

1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon

1/2 cup (120ml) extra-virgin olive oil, divided

4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons"

1 pound (450g) dry spaghetti or penne

In a blender, combine tofu, sauerkraut brine, nutritional yeast, miso, cayenne or chile flakes, smoked paprika, black pepper, and vinegar or lemon juice. Blend at high speed, stopping to scrape down sides if necessary, until a very smooth, silky sauce forms. Season with salt. Add 1/4 cup (60ml) olive oil and blend in at low speed just until emulsified.

In a large sauté pan, heat remaining 1/4 cup (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until browned, about 6 minutes.

In a pot of salted boiling water, cook pasta until just al dente. Transfer pasta to pan with mushrooms, reserving pasta-cooking water. Pour on just enough creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta. Serve.

Vegan Carbonara Pasta Recipe

Ingredients

Steps

Nutrition Facts

Vegan Carbonara Pasta Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts