Pasta Carbonara – Vegan switch Friday #3

vegan pasta carbonara

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!

cashewnoten

Vegan pasta carbonara!

PREPTIME 10 minutes

KOOKTIJD 15 minuten

TOTAL TIME 25 minutes

PORTIONS  4-5 servings


INGREDIENTS

  • 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

METHOD

1. Start with the cashews. Soak them for at least 20 minutes in hot water. 
 
2. Now place your pasta onto a boil and cook according the package. Drain the pasta and place back into the pot you boiled it in. Set aside.
 
3. In a frying pan, heat 1 tbsp. of coconut oil. Add yellow onion, and fry until glossy. Now, add bacon and mushrooms. Fry until the onion and mushrooms are golden-brown and the bacon is crispy. 
 
4. Reduce the heat and add the frozen peas and cook for another couple of minutes.
 
5. Drain the cashews and add them to a food processor. Add nutritional yeast, olive oil. almond milk, dijon mustard garlic powder, black pepper and salt. Mix until it’s a smooth sauce. Add more almond milk or olive oil to make it thinner.
 
6. Add the sauce, veggies and bacon to the pasta and stir until all combined.
 
7. Serve pasta with fresh basil or add a little bit of chili flakes.
 
 

REPLACEMENTS

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. 

pasta carbonara

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!

x Len

Rate this recipe!
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