Vegan Carbonara Pasta Recipes

VEGAN SPAGHETTI CARBONARA RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Cook pasta according to package instructions.
• Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
• Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
• Cool mushroom slices on baking sheet.
• For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
• Drain water from pasta and return pasta to pot.
• Add the sauce and stir until pasta is well-coated.
• Mix in mushroom bacon.
• Top with parsley.
• Enjoy!

VEGAN CARBONARA

Steps:

• For the carbonara sauce: Cover the cashews with water and let them soak overnight in the fridge. The next day, rinse and drain. Add all the ingredients for the carbonara sauce in a blender. Blend until completely smooth.
• Boil the pasta. In a pot. With water. (You know this. You can do this. I believe in you.)
• For the tempeh bits: In a large enough pan, heat the oil on medium to high heat. Add the tempeh bits, soy sauce, and liquid smoke. Stir. Let the tempeh bits cook for about 3-4 minutes until crispy, stir them around until all the sides are crispy. Then set aside.
• Once the pasta is soft, drain it (save the pasta water!) and put it back in the pot or pan. Add the carbonara sauce, thin it out with the pasta water (I usually add about 1 1/2 cups of pasta water) but it really just depends on the preferred consistency. Add salt to taste.
• Give it a good stir and heat it up until warm. Then divide the pasta carbonara into bowls and add the tempeh bits and fresh parsley on top. Enjoy!

VEGAN CARBONARA (17 MINS + EASY)

Steps:

• In a small bowl, whisk together; soy sauce, liquid smoke, paprika, and garlic powder. Add sun-dried tomatoes, and coat them completely. Set aside.
• Bring a pot of salted (1/2 tsp -1 tsp) water, to a boil. Cook your pasta until al dente, around 7-9 mins). Reserve 1 cup of cooking liquid.
• Meanwhile, into a high-speed blender, add silken tofu, nutritional yeast, corn starch, miso, brine, black salt, and turmeric. Blend on high until combined. Set aside.
• Meanwhile, heat up 2 tsp olive oil in a small pan over medium-high heat. Fry up the marinated sun-dried tomatoes until crispy.
• Add ¼ cup reserved pasta liquid to the blender and blend until creamy. Slowly drizzle in 2 tbsp of olive oil while blending at a medium-low.
• When the pasta is ready, transfer to a large stir-fry pan over medium-high heat. Pour a third of the mixture from the blender, toss to coat, add more or less depending on how saucy you want your pasta. Add reserved pasta water ¼ cup at a time. Cook, stirring constantly until your sauce becomes silky and creamy.
• Season to taste with additional black salt, pepper. And top with sun-dried tomato bacon.

VEGAN CARBONARA PASTA

Steps:

• Chop up your veggie bacon mushrooms and onions and fry gently in a frying pan after a couple of minutes add the garlic and turn down the heat cook for a minute or two add Italian seasoning.
• Cook the pasta in water according to the packet instructions when done drain and tip into frying pan add the tablespoon of soya yogurt.
• Blend the cornstarch with a little milk and add this and the remaining milk into a pan stirring continuously bring to a simmer where it should start to thicken. add this thickened mixture to the frying pan.
• Add the Parmesan to taste along with salt and pepper.