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!
