Vegan Spaghetti Carbonara

Mamma Mia! This Vegan Carbonara is a delicious twist on the classic Italian dish - with a Vegan Carbonara Sauce that is both creamy and eggy, just like the original! Instead of using animal products, this recipe is made with nutritional yeast, miso paste, and plant-based cream, alongside smoked tofu to replace traditional pancetta or bacon bits, and black salt and chickpea flour add that signature eggy flavor to the sauce. Bellissima!

Carbonara has been hands down my favorite pasta dish growing up! As a family, we would spend lots of time during our summers visiting Italy and enjoying the most delicious and fresh Italian Carbonara, so I've grown up to be a connoisseur when it comes to this traditional Italian dish.

What's in a traditional Carbonara Sauce?

Carbonara is a classic Italian dish that is traditionally made with eggs, cheese, pancetta or bacon, and black pepper. The sauce is typically thick and creamy and coats the long, thin noodles perfectly. It is a dish that many people love, but it is often not vegan-friendly due to its use of animal products. But don't worry - with this easy vegan pasta recipe you will be able to satisfy your cravings for creamy pasta without the use of animal products!

Wait, why is there no cream in Carbonara? Yes, this one might surprise you - and it has always baffled me why (especially British) people would add cream to this Italian pasta dish. In its original form, this dish does not contain any cream! The creaminess in the sauce comes solely from egg, mind-blowing, right?

🌱 Ingredients & Notes

To make this creamy vegan carbonara, you will need the following ingredients:

• Spaghetti - or any vegan pasta such as Tagliatelle, Linguine or even short pasta such as Fusilli or Penne
• Olive oil - for both the shallots and the smoked tofu 'bacon' bits
• Shallots - sliced and sautéed for a sweet flavour
• Garlic - adds a wonderful overall flavour to the Carbonara pasta sauce!
• White miso paste - adds a subtle cheesiness and umami notes to the sauce
• Nutritional yeast - The holy grail in any vegan kitchen! Nutritional yeast is non-active yeast and it has a naturally nutty and cheesy flavor.
• Chickpea flour - replaces the eggy texture in the vegan spaghetti carbonara - making your vegan Carbonara sauce eggy, thick, and creamy at the same time.
• Black salt (Kala Namak) - adds the eggy flavour for the sauce. You can find it in most health food stores or on Amazon.
• Dairy-free cream - essential for the thick and creamy texture of the sauce, can be replaced with silken tofu or plant milk. I usually use Elmlea Vegan Double Cream.
• Black pepper - for seasoning
• Fresh parsley - a delicious final garnish
• Smoked tofu - best way to replace traditional pancetta or bacon bits for Carbonara
• Tamari - adds a salty and sweet flavour to the smoked tofu

Head to the recipe card at the bottom of the post for detailed measurements.

Please note: I know I've said that cream does not belong in any traditional, Italian Carbonara recipe, but hear me out: if this recipe wasn't vegan, it totally wouldn't list cream here. However, in this vegan version the vegan cream replicates the creaminess of the egg, which is vital to create the signature thick and creamy sauce.

Tips for Ingredient Substitutions

Here are some ideas and easy swaps for this vegan Carbonara:

• Pasta - You can use any vegan pasta such as tagliatelle, linguine, or even short pasta such as fusilli or penne. Gluten-free pasta alternatives can also be used for a healthier option.
• Smoked tofu - If you don't have smoked tofu on hand, you can use tempeh bacon lardons, coconut bacon or shiitake mushrooms to add a smoky flavor to the dish. Alternatively, you can also use regular extra-firm tofu, and add a dash of liquid smoke to the pan to give it a smoky flavor.
• Fresh or dried herbs - add herbs like sage, basil, rosemary, or thyme
• Vegetables - add mushrooms, peas, roasted aubergine (eggplant) or sundried tomatoes
• Flavor - adjust flavor with mustard, smoked paprika powder, lemon juice, or more nutritional yeast
• Black salt (kala namak) - This type of salt adds an eggy flavor to the dish, but if you don't have it, you can substitute it with soy sauce or onion powder.
• Nutritional yeast - This ingredient adds a cheesy flavor to the sauce, but if you don't have it, you can use vegan parmesan or omit it altogether.
• White miso paste - This ingredient adds an umami flavor to the dish, but if you don't have it, you can use soy sauce or simply leave it out.
• Plant-based cream - The creaminess in this vegan carbonara sauce comes from plant-based cream, but you can use silken tofu or plant-based milk such as almond milk, oat milk, or coconut milk as a substitute.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large pot for cooking pasta
• Large skillet for making the sauce
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon for stirring
• Tongs for handling pasta

🧑‍🍳 Cooking Instructions (Step-by-Step)

This vegan pasta recipe is super simple to make, and perfect for a delicious and comforting midweek meal! You can print the recipe card below and don't forget to leave a quick review.

Step 1 - Preparation

Prepare the pasta

Prepare the spaghetti according to the packaging instructions. Set a timer and whilst your spaghetti are cooking al dente, you can prepare the tofu bacon pieces and carbonara sauce.

Prepare the smoked tofu bacon

Heat oil in a non-stick skillet and add finely diced smoked tofu, then fry until crispy.

Add tamari, stir and remove from the heat after 1-2 minutes.

Set the tofu bacon aside until you're ready to serve up your pasta.

Step 2 - How to make Vegan Carbonara Sauce

To a large skillet add the remaining olive oil, and sauté the sliced shallots for 3 to 4 minutes.

Add salt and garlic. Cook for 1-2 minutes or until fragrant.

Add miso paste, nutritional yeast, chickpea flour and black salt.

Stir in dairy-free cream.

Stir until the sauce thickens. Adjust sauce to your preference with pasta water.

Add in cooked spaghetti.

Remove the skillet from the heat and season to taste.

🍽️ Serving

To serve, simply transfer the creamy pasta into pasta bowls and sprinkle with the smoked tofu bacon bits.

Garnish with fresh parsley and you're ready to enjoy this easy vegan carbonara recipe that tastes just like the real thing from your favorite Italian restaurant!

💡 Expert Tips & Tricks

• Adjust the flavor of the sauce to your personal preference by adding ingredients like dijon mustard, smoked paprika powder, lemon juice, or more nutritional yeast.
• Opt for whole wheat or gluten-free pasta alternatives for a healthier option.
• Use fresh parsley as a final garnish to add a pop of color and freshness to the dish.
• Try adding some roasted vegetables, such as roasted tomatoes or eggplant, for an extra burst of flavor.
• Use silken tofu instead of dairy-free cream for a lighter and healthier alternative.
• Experiment with different herbs and spices, such as rosemary or smoked paprika, to add more depth of flavor to the dish.

❓ FAQ - Frequently Asked Questions

You might also enjoy these recipes:

If you love to try Carbonara with a fun twist, then you should try these Gnocchi Carbonara as well! The sauce works beautifully alongside the soft, fluffy gnocchi. And it creamy sauces are your thing, then definitely make this Baked Boursin Pasta for your next midweek dinner.

📝 Recipe Card

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Carbonara

Romy

This Vegan Carbonara is inspired by the traditional Italian dish - with a Vegan Carbonara Sauce that is both creamy and eggy and served with delicious smoked tofu bacon bits.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 690 kcal

Equipment

• 1 large skillet
• 1 medium-size non-stick skillet
• 1 large saucepan

Ingredients

  

• 17.6 oz spaghetti (500 g)

For the Vegan Carbonara Sauce

• 1 tablespoon olive oil
• 2 shallots finely sliced
• 1 pinch of salt
• 3 garlic cloves crushed
• 1 teaspoon white miso paste
• 2 tbsp nutritional yeast
• 3 tbsp chickpea flour
• 1 pinch of black salt (kala namak)
• 1 cup dairy-free cream (250 ml)
• black pepper to taste freshly cracked
• parshley to garnish fresh

For the Smoked Tofu Bacon

• 8 oz smoked tofu, drained (225 g)
• 1 tablespoon olive oil
• 1 tablespoon tamari soya sauce

Instructions

 

Cook the pasta

• Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Prepare the vegan bacon pieces

• Cut your smoked tofu into tiny cubes.
• Heat the olive oil in a non-stick skillet and sauté the tofu cubes for a few minutes until crispy on all sides.
• Drizzle in the tamari and stir to evenly coat the tofu cubes.
• Remove from the heat after 1-2 minutes or once the tamari has started to caramelize. Set aside until ready to serve.

Create the Carbonara Sauce

• Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely sliced shallots and a pinch of salt and sauté for 2-3 minutes, or until softened.
• Add the crushed garlic and sauté for another 1-2 minutes, or until fragrant.
• Add the white miso paste, nutritional yeast, chickpea flour and black salt (kala namak) and give everything a brief stir to combine, then
• Pour in the dairy-free cream, then Heat whilst stirring regularly until the vegan Carbonara Sauce thickens.
• Add the cooked pasta to the pan with the sauce and toss until the pasta is coated in the sauce. If the sauce is too thick, add a splash of plant-based milk or a cup of pasta water to thin it out.
• Remove from the heat and season to taste with black pepper.

Serving

• Serve the vegan carbonara pasta with the smoked tofu on top and garnish with fresh parsley.

Notes

Here are the most important notes for making this Vegan Spaghetti Carbonara:

• Store leftover vegan carbonara in an airtight container in the fridge for up to 3 days. When reheating, add a splash of plant milk or water to help loosen the sauce.
• Adjust the flavor of the sauce to your personal preference by adding ingredients like mustard, smoked paprika powder, lemon juice, or more nutritional yeast
• Opt for whole wheat or gluten-free pasta alternatives for a healthier option
• Use fresh parsley as a final garnish to add a pop of color and freshness to the dish
• Try adding some roasted vegetables, such as roasted tomatoes or eggplant, for an extra burst of flavor
• Use silken tofu instead of dairy-free cream for a lighter and healthier alternative
• Experiment with different herbs and spices, such as rosemary or smoked paprika, to add more depth of flavor to the dish.
• Prepare the smoked tofu bacon before starting the sauce to save time.
• Adjust the thickness of the sauce by adding more or less pasta water.
• Use black pepper to season the dish right before serving for the best flavor.
• If you don't have white miso paste, you can substitute it with nutritional yeast or soy sauce.
• The estimated calories per serving for this vegan spaghetti carbonara recipe would depend on the specific brands and amounts of ingredients used.
• To make the dish gluten-free, use gluten-free pasta such as brown rice pasta or quinoa pasta.

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