Creamy Vegan Carbonara
A healthy vegan carbonara recipe that tastes so indulgent you will think you are digging into a bowl of creamy cheesy pasta!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces silken tofu, drained
- 1 garlic clove, grated
- 2/3 cup sauerkraut brine
- 1/2 cup nutritional yeast
- 1 1/2 tablespoons red miso paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 8 ounces button mushrooms, sliced
- 7 ounces shiitake mushrooms, stems removed, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 pound dry spaghetti or thin spaghetti
- Salt
- 1 cup pasta water
Instructions
- 1
Put the silken tofu, grated garlic, sauerkraut brine, nutritional yeast, red miso paste, smoked paprika, and salt in a blender, and blend on high until the mixture is smooth.
- 2
Lower the speed to low and slowly add olive oil. Turn off the blender and taste the sauce. Season with more nutritional yeast or salt if needed.
- 3
Put the mushrooms, smoked paprika, salt and olive oil in a bowl and mix well.
- 4
In a large pan over medium high heat, add mushrooms and cook for 10-15 minutes, stirring often, until mushrooms are golden brown and caramelized. Transfer to a bowl and set aside.
- 5
Bring a pot of salted water to boil.
- 6
When the water is boiling, add your pasta and cook according to the directions on the package. We use thin spaghetti which is al dente in 5 minutes.
- 7
Fill a cup with pasta water and set it aside.
- 8
Drain your pasta but do not rinse.
- 9
Return pasta to the pot and pour the carbonara sauce over. Toss well and add mushrooms. Toss well again.
- 10
Serve topped with fresh parsley. Add pasta water if you prefer a creamier texture.