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Vegan Spaghetti Carbonara

Updated: Feb 11, 2022

Don't be fooled, this doesn't taste identical with regular carbonara... BUT it tastes absolutely delicious anyways!

What we've learned as vegans is that you shouldn't compare meals too much to how they tasted before going vegan as it's not going to taste exactly the same in most cases. That doesn't mean it's not going to taste as good or even better though. We actually like this carbonara more than we used to like regular carbonara!

This is one of our favourite pasta dishes and we hope you're going to like it too! We do have to mention that you'll need a small food processor or blender which we know isn't always available when traveling but since most of us aren't able to travel at the moment we thought we'd share it anyways!



350g spaghetti (dry weight)

For the mushrooms:

2 tbsp vegan butter

250-300g mushrooms

1 medium/large green onion

2-4 garlic cloves

1 1/2 tbsp smoked paprika

1 tbsp paprika

Salt & pepper

For the sauce:

100-150g raw cashew nuts

3-4 tbsp nutritional yeast

1 pack of firm tofu

1-1 1/2 tbsp dijon mustard

1 tsp tumeric

2 garlic cloves

1 tsp pepper

1 tsp salt

100-200ml non dairy milk

200ml non dairy cooking cream



Nutritional yeast or vegan parmesan

How To Cook:

Start off boiling water for the spaghetti and cook as shown on the package.

Add the ingredients (except for the non dairy milk and vegan cream) for the sauce in a food processor or blender and mix until smooth. Add in the vegan cream and gradually the non dairy milk as well, blend until smooth and then set aside.

Slice up the mushrooms into thin slices and chop up the onion as well as the garlic. Add the vegan butter to a pan and heat until melted. Add the sliced mushrooms, crushed garlic and chopped green onion then fry until the mushrooms are softened. Add in the smoked paprika, paprika, salt and pepper.

Add the cooked spaghetti to the pan and toss it together. Pour the sauce over the top of the spaghetti and mix well. Add in extra salt and pepper if desired.

Serve with freshly chopped parsley and vegan parmesan or nutritional yeast.

(This pasta dish tastes the best on the day it's cooked - the second day it tends to get more dry but if that's the case you can make some more sauce and pour over so it gets more creamy)


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