This recipe is a testament to how satisfying and flavorful vegan cooking can be. I created this vegan carbonara for a friend, who's a self-proclaimed pasta fanatic—and even they were impressed! The creamy sauce, perfectly cooked pasta, and the sharp tang of the vegan parmesan cheese make for a truly unforgettable meal. It's surprisingly easy to make, and the results are restaurant-quality. This one's a keeper!
I've tweaked this recipe over time, experimenting with different types of vegan parmesan and finding the perfect balance of flavors. Don't be afraid to experiment yourself! This recipe is a canvas for your culinary creativity. Feel free to add veggies, swap out the vegan bacon for mushrooms, or even include a sprinkle of red pepper flakes for a touch of heat.
Required Equipments
- Large mixing bowl
- Whisk
- Large frying pan or skillet
- Wooden spoon
- Colander
- Grater
- Spatula
Vegan Carbonara with Vegan Parmesan
Indulge in this decadent and easy-to-make vegan carbonara, featuring a creamy cashew-based sauce and the sharp tang of your favorite vegan parmesan. This plant-based masterpiece is sure to impress even the most dedicated carnivores!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients and ensure your equipment is ready, which include a large mixing bowl, whisk, large frying pan, wooden spoon, colander, grater, and a spatula. Don't forget the star of the show: your favorite vegan parmesan cheese!
- Next, cook your pasta according to package directions, ensuring it’s cooked al dente – it should be firm to the bite. Drain the pasta and set it aside; don't rinse!
- While the pasta cooks, prepare your sauce. In a large frying pan, heat some olive oil over medium heat. Add finely chopped garlic and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic; we don't want it to taste bitter!
- Now, add your vegan bacon (or pancetta substitute) to the pan. Cook until crispy. If you're going sans-bacon, just skip this step and proceed to the next.
- Crack in your vegan eggs (I like JUST Egg, but any brand will do). Whisk them gently in the pan, along with a splash of pasta water (about 1/4 cup). This will help create a creamy consistency. Cook until just set, but don’t overcook or they'll become rubbery.
- Stir in the freshly grated vegan parmesan cheese into the eggy mixture. I adore Violife brand, but really any will do – find your favorite!
- Now, add your cooked pasta to the pan. Toss everything together until it's evenly coated in the creamy, cheesy sauce. Make sure to incorporate all the sauce into the pasta. If it seems a little too thick, add a tablespoon or two more of pasta water to loosen it up.
- Taste the carbonara and adjust the seasoning as needed—maybe add more salt, pepper, or a dash of nutritional yeast for extra depth of flavor. This part is completely up to your taste.
- Finally, serve the pasta immediately. Garnish with freshly ground black pepper and extra vegan parmesan, if desired. I personally love a little extra vegan parmesan! Enjoy your delicious, creamy, and totally guilt-free vegan carbonara!
📝 Notes
- For a richer sauce, add a tablespoon of vegan butter or nutritional yeast.
- If using thick pasta like fettuccine, you'll need slightly more sauce. Just keep adding pasta water a tablespoon at a time until desired consistency is reached
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 18g
Carbohydrates: 70g
Fiber: 5g
Calcium: 150mg
