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 5m

Cook 35m

Total 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.