Yes! Another pasta recipe! It’s #veganswitchfriday again. That means I created a vegan recipe that you wanted to see! Two weeks ago, I shared a vegan pasta bolognese with lentils, and this week it’s time for pasta carbonara!
The traditional pasta carbonara is made with egg yolks, parmesan cheese and bacon, not a typical vegan meal! I never ate it again after I went vegan, until I tried this amazing recipe! It’s creamy, salty and soft. Are you a pasta lover like me? This recipe will be your new number 1!
”It really tastes like bacon!”
I was obsessed with bacon when I was younger. I really liked the salty and crispy taste of it. For this recipe I couldn’t use the real bacon of course, but I found a delicious and perfect substitute! This amazing plant-based ‘speck’ is from Good&Green and I bought it just at my local supermarket.
The creamy sauce is made with cashews and almond milk. To create the cheesy flavor, I used nutritional yeasts. These products are the perfect replacers for animal products in this recipe!
Allright, enough talking. Time to make this easy and yummy pasta carbonara!
Vegan pasta carbonara!
PREPTIME 10 minutes
KOOKTIJD 15 minuten
TOTAL TIME 25 minutes
PORTIONS 4-5 servings
- 400 grams of whole wheat pasta
- 100 grams (frozen) peas
- 1 yellow onion
- 200 grams of chestnut mushrooms
- 150 grams of vegan bacon
- 200 grams of cashews, soaked in water
- 4 tbsp. nutritional yeast
- 2 tbsp. olive oil
- 1 tbsp. coconut oil
- 200 ml. almond milk
- 1 tsp. dijon mustard
- 1 tsp. garlic powder
- A pinch of salt
- Black pepper
- Optional: chilli pepper, basil
You can replace vegan bacon for tempeh! Fry thin slices with tamari and garlic powder until crispy and add it to the pasta!
Store the pasta in an airtight container for 2 more days in the fridge or 1-2 months in the freezer.
Did you try this recipe?
I’m very curious how it turned out for you! Share your creation with me on Instagram or leave a comment down below! Can’t wait to see your delicious food!