Carbonara Sauce Recipe Vegetarian

Happy Thursday, guys! I hope you are doing well and staying safe in these challenging times. After several gloriously warm and sunny days, here in Bristol, it’s our turn to take some rain and so I have the overwhelming need for comfort, and that includes some comfort food. While I love and am capable of making a wide variety of foods, it is pasta that I always seem to gravitate towards when I want something simple, yet ultimately really comforting, to eat. This is maybe why right now, when things are so uncertain, I seem to have lots of cake and pasta ideas percolating in my head. I shall test them meticulously ( 😉 ) and release them into the world one at a time to sweeten your ‘life in captivity’.

First up is a real classic – spaghetti carbonara – made vegan. It’s not an easy thing to veganise as the traditional version relies on animal products (bacon, eggs, cheese) heavily, but I have come up with a vegan version and I am really happy with the outcome. It may ruffle a few feathers as I have noticed that certain omnivores are particularly hostile when you attempt to veganise dishes that are inherently (very) non vegan. They just don’t get it, do they? Many of us grew up on them and miss the taste of them, we just don’t want to inflict pain on a living being for the sake of our pleasure. Simples.

I replaced bacon with meaty king oyster mushrooms, which used to only be available in Asian grocers but nowadays you can easily find them in big supermarkets (I bought them in my local Tesco). I marinated them in a heady concoction of sauces and spices for a few hours and then cooked them on a griddle pan until charred. If you cannot find them, use other mushrooms instead or make facon tofu or tempeh, almond, or coconut flakes – there are many many possibilities, so open your pantry and get creative! As for the pasta sauce, I made a simple, skillet-only and nut-free sauce using olive oil, vegan single cream (you can get it made out of oats, soya or almond) and starchy pasta cooking water – yup, that’s right. Super easy. It’s flavoured with garlic and miso paste for a hint of umami and nutritional yeast for cheesiness. It’s been a big hit in our house and I hope you and your housemates will enjoy it just as much. x

How To Make Vegetarian Carbonara

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*If you cannot find them, regular oyster mushrooms will work well too – make sure you weigh them down with a heavy baking dish during the first few minutes of grilling. Other types of mushrooms (portobella, chestnut / cremini) should also work but some minor changes to the cooking method (oven temperature and baking duration, for example) may be needed. Also, do not salt regular mushrooms until after grilling. Otherwise, sub with whatever plant-based bacon creation is your favourite: tofu, tempeh, almond bacon, coconut bacon – the list goes on.

**If you aren’t able to find vegan cream you like, use and extra tablespoon of olive oil, 120 ml soy milk and 2 tsp of cornstarch to thicken the sauce and make it cling to the pasta better.

Vegetarian 'carbonara' With Spinach Recipe

***I make coarse breadcrumbs from leftover Turkish pide, which we enjoy on a regular basis. I let it go stale and then crush it coarsely using a pestle and mortar. I keep it in a jar in my pantry. You can do the same with any quality bread – foccacia, sourdough etc. or simply use shop-bought coarse breadcrumbs (like panko).

Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.A traditional carbonara is made with eggs, bacon or pancetta, and cheese (hello cholesterol bomb). So it's basically just about the least vegan dish there could be... which is why I had so much fun playing around in the kitchen and veganizing it! Not only did I figure out a way to get the creamy blissful sauce and the chewy delicious bites, but this turned out to be a super fast and easy vegan carbonara recipe. Just the way this girl likes it!

For the bacon, I really wanted that salty, smoky, chewy bite. So I marinated some sun-dried tomatoes in soy sauce and liquid smoke.

Vegan Carbonara Recipe With Mushroom Bacon

For the sauce, I wanted that creamy, slightly sticky, rich tasting sauce. So I sautéd up some onions and garlic and then made a super easy creamy sauce using plant-based milk which I seasoned it with black salt to get that signature eggy flavour.

Then I just boiled up some pasta (I opted for bucantini this time) and tossed it all together in a hot pan.

The result? A 20 minute, easy vegan carbonara with the most glorious, creamy coated pasta noodles, and salty, smoky bites of scrumptiousness throughout.

Easy Vegan Spaghetti Carbonara

Perfect for a busy weeknight meal, made from ingredients you probably already have in the pantry. Oh my, oh my, I have found a new favourite.

To make Fast and Easy Vegan Carbonara: mix together the sun-dried tomatoes, soy sauce, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.

You want to make sure that you pick up the dry sun-dried tomatoes and not the kind in oil so they can absorb the flavours. If you only have the kind in oil on hand, then shake off the excess oil as much as possible.

Vegan Pasta Carbonara

The sun-dried tomatoes will be super salty when you taste them as they are, but when you toss them with the creamy vegan carbonara, they chill out and add gorgeous salty pops of flavour throughout, just like bacon.

 Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds.

If the sauce gets too thick, add a splash more plant-based milk, and if the sauce is too thin, simply cook it longer.

Creamy Mushroom Pasta Recipe

Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine. Serve hot. Garnish with parsley and parmegan if desired.

This 20-minute pasta recipe is so easy to whip together. A simple creamy sauce coats the noodles with chewy, salty, smoky, bites of sun-dried tomato. Perfect for a busy weeknight meal, made from ingredients you probably already have in the pantry.

Calories: 551 kcal | Carbohydrates: 97 g | Protein: 21 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 720 mg | Potassium: 968 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 435 IU | Vitamin C: 8.1 mg | Calcium: 234 mg | Iron: 3.8 mgYou’ll never miss the bacon in this creamy and easy Vegetarian Carbonara with Mushrooms recipe. This meatless pasta dish is a main course that is both simple to prepare and even meat lovers will enjoy it!

Easy Carbonara Sauce

We originally shared this recipe on August 26th, 2016. We have updated some of the content to share it with you today. This post contains affiliate links.

By Alexandra Caspero Lenz, R.D.. We had recently returned from a trip from Italy and the simplicity of the ingredients and authentic-tasting hearty flavors were just what we wanted after returning back to the United States.

After making this recipe, and learning just how easy making Fettucini Carbonara from scratch is, it has become one of my go-to family-friendly dinner recipes I make when I am short on time but want something the whole family will love. I have since come up with my own Brussels Sprouts Pasta Carbonara too!

Vegetarian Mushroom Carbonara

This version of pasta carbonara is made without bacon, guanciale or pancetta, and instead relies upon sauteed shallots and meaty crimini (Baby Bella) mushrooms. The simple egg and Parmesan sauce blended with a bit of the hot pasta cooking liquid comes together in seconds and enrobes the al dente whole-wheat pasta in the most delicious way!

We used Baby Bella mushrooms which are also called crimini mushrooms. If you are a mushroom lover and have access to a variety of mushrooms, this is the perfect recipe to showcase them in!

For more fiber, we used whole-wheat pasta. Feel free to sub in white pasta or gluten-free. You can also use spaghetti or linguini if you cannot find fettucini.

Sweet Leek Carbonara

The freshly grated Parmegiano Reggiano contributes much of the rich flavor and sharp cheesiness to the sauce. Grate some extra to top off each bowl. Other hard Italian cheese such as Pecorino or Asiago can be substituted for a different flavor experience.

You’ll think that this is too much shallot and garlic, but the flavors really mellow as they brown in the skillet. They add sweet caramelized richness to the flavor profile