Vegan Pasta Carbonara

Culinary innovation meets simplicity when full fat is on the menu, like this comforting vegan take on carbonara that uses coconut milk, nutritional yeast, soft tofu, and mushrooms to recreate the creamy, bacon-forward flavour and texture of traditional pasta carbonara.

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Culinary innovation meets simplicity when full fat is on the menu, like this comforting vegan take on carbonara that uses coconut milk, nutritional yeast, soft tofu, and mushrooms to recreate the creamy, bacon-forward flavour and texture of traditional pasta carbonara.

 

This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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20 min
PREP TIME
15 min
COOK TIME
23
INGREDIENTS

INGREDIENTS 12 SERVINGS

  • Vegan Carbonara
  • 1 pound (16 ounces/450 grams) spaghetti Substitution Available
    • penne pasta
  • 1/2 package (7 ounces/200 grams) soft tofu
  • 1/2 cup (125 milliliters) Coconut Milk
  • 1/4 cup (60 milliliters) sauerkraut brine
  • 2 tablespoons (30 milliliters) nutritional yeast
  • 1 tablespoon (15 milliliters) white miso paste
  • 1/2 teaspoon (2 milliliters) black salt
  • 1/2 teaspoon (2 milliliters) Pepper, Coarse Black
  • 1/4 teaspoon (1 milliliter) Paprika Smoked
  • 1 tablespoon (15 milliliters) fresh lemon juice
  • 1/4 cup (60 milliliter) canola oil
  • Vegan Parmesan Cheese
  • 1/4 cup (60 milliliters) almond flour
  • 2 tablespoons (30 milliliters) nutritional yeast
  • 1/4 teaspoon (1 milliliter) Garlic Powder
  • 1/4 teaspoon (1 milliliter) Onion Powder
  • 1/2 teaspoon (2 milliliters) salt
  • Vegan Bacon
  • 1/4 (60 milliliters) canola oil
  • 3 ounces (85 grams) tempeh , finely chopped
  • 1 package (12 ounces/340 grams) shiitake mushrooms , cut into 1/4-inch (1/2-cm) thick matchsticks
  • 1/4 teaspoon (1 milliliter) salt
  • 1/4 teaspoon (1 milliliter) Pepper, Coarse Black
  • 1/2 teaspoon (2 milliliters) hickory liquid smoke
  • 1/2 teaspoon (2 milliliters) light brown sugar Substitution Available
    • maple sugar

Preparation

  • 1 Cook pasta as directed on package until al dente. Drain well, reserving hot pasta cooking water.
  • 2 Meanwhile, place tofu, coconut milk, sauerkraut brine, nutritional yeast, miso, black salt, pepper, paprika and lemon juice in blender container. Cover. Process on high speed until very smooth, scraping down sides as needed. With machine running on low speed, gradually add oil until well blended and smooth. Set aside.
  • 3 For the Vegan Parmesan, mix all ingredients in small bowl until well blended. Set aside.
  • 4 For the Vegan Bacon, heat oil in large skillet on medium-high heat. Add remaining ingredients; cook and stir until mushrooms are tender and begin to caramelize.
  • 5 Transfer hot pasta to pan with mushrooms. Add sauce from blender container, stirring to coat pasta. Stir in 1/4 cup of the reserved pasta water. Cook on medium heat, stirring occasionally, until sauce thickens slightly and coats pasta. Stir in 1/4 cup Vegan Parm. Serve immediately, sprinkled with remaining Vegan Parm.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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