Craving that creamy, comforting bowl of carbonara but following a plant-based lifestyle? I’ve got you covered! Let’s face it, traditional carbonara is about as far from vegan as you can get – pancetta, eggs, parmesan… But who says we can’t recreate the magic? This Quick and Easy Vegan Carbonara recipe is my answer to that dilemma, proving that you can absolutely have your pasta and eat it too, all without compromising on flavour or indulgence.
😋 Why I love this recipe!
This vegan carbonara is my weeknight saviour! It’s unbelievably quick, coming together in just 20 minutes, yet it feels incredibly indulgent and luxurious. The creamy sauce, smoky vegan bacon, and cheesy nutritional yeast create a symphony of flavours that’ll have you licking your plate clean. Plus, it’s surprisingly simple to make, even on the busiest of days. It’s proof that vegan cooking can be both delicious and effortless!
📝 Ingredient notes
160g Quality Pasta (linguine): Linguine’s long, flat shape is perfect for catching the creamy sauce. Feel free to use spaghetti or fettuccine if you prefer. Choose a high-quality bronze die pasta if you can.
200g Vegan Bacon: The smoky, salty flavour of vegan bacon adds a crucial depth to this dish. I always use my recipe here. But if you don’t want to spend the time making that one. I recommend the This Isn’t brand, they’re really good too!
1 Red Onion: Red onion brings a sweet, slightly pungent note that balances the richness of the sauce.
1 tsp White Miso Paste: Miso paste adds a savoury, umami-rich element that helps to mimic the funkiness of Parmesan cheese. If you can’t find it, a pinch of soy sauce or tamari can work in a pinch.
250ml Oat Cream: Oat cream creates the luscious, creamy base of the sauce. It’s a great dairy-free alternative with a naturally sweet flavour. If you’re avoiding oats, use soy or cashew cream instead.
5 tbsp Nutritional Yeast: This deactivated yeast is a powerhouse of B vitamins and adds a cheesy, nutty flavour to the sauce. There’s no real substitute for nutritional yeast, so don’t skip it!
1 tbsp Olive Oil: A drizzle of olive oil helps sauté the onion and bacon, adding a touch of richness and healthy fats. Use any neutral-flavoured oil like avocado or grapeseed oil if you prefer.
🥣 How to make vegan carbonara
- Boil Water & Prep: Fill a pot with water and place it on high heat to boil. While you wait, chop the vegan bacon into bite-sized chunks and the red onion into small dice.
- Crisp Bacon: Heat 1/2 tablespoon of olive oil in a frying pan over medium heat. Add the vegan bacon and cook until crispy, stirring occasionally. It may seem dry at first, but it will rehydrate later. Set the cooked bacon aside. (Tip: For a richer flavour, feel free to add a bit more oil during this step.)
- Cook Pasta: Once the water reaches a rolling boil, add your pasta and cook for one minute less than the packet instructions.
- Sauté Onions: While the bacon and pasta cook, heat the remaining 1/2 tablespoon of olive oil in a large wok or deep pan. Add the diced onion, season with a pinch of salt and pepper, and cook until softened and lightly browned, stirring occasionally.
- Create Creamy Sauce: Pour the oat cream into the pan with the onions. Add the nutritional yeast, miso paste, and a few cracks of black pepper. Stir well until a smooth, creamy sauce forms.
- Combine & Finish: When the pasta is cooked al dente, drain it and immediately add it to the pan with the sauce. Stir to coat the pasta evenly, then add the cooked vegan bacon. Allow the pasta to finish cooking in the sauce for a minute or two, absorbing all that delicious flavour.
- Serve & Enjoy: Plate your vegan carbonara and garnish with a generous sprinkle of vegan parmesan and a drizzle of olive oil. If you’re feeling fancy, sprinkle with some chopped fresh parsley.
🎨 Potential Vegan Carbonara Variations
- Mushroom Magic: Swap the vegan bacon for sautéed mushrooms for a rich, earthy twist. Something like oyster mushrooms works amazingly here!
- Green Goodness: Roast tenderstem broccoli until crispy and toss it in with the pasta for a boost of veggies and texture.
🤔 Frequently asked questions
Can I use a different type of pasta?
Absolutely! Linguine is my favourite, but spaghetti or fettuccine also work beautifully in this recipe.
What can I substitute for nutritional yeast?
While nutritional yeast adds a unique cheesy flavour, you can try a vegan parmesan alternative if you don’t have any on hand. However, the taste won’t be exactly the same.
Can I make this recipe ahead of time?
This dish is best enjoyed fresh, as the sauce tends to thicken as it cools. However, you can prepare the individual components (cook the pasta, crisp the bacon, etc.) ahead of time and assemble them just before serving.
Is this vegan carbonara recipe gluten-free?
This recipe can easily be made gluten-free by using your favourite gluten-free pasta and finding a gluten free vegan bacon, but as it is. It’s not gluten free.
What are some other vegetables I can add?
Roasted tenderstem broccoli, sautéed spinach, or even peas would all be delicious additions to this vegan carbonara.
Can I use a different type of vegan cream?
Absolutely! Unsweetened cashew cream or coconut cream are great substitutes, but they’ll be richer and slightly sweeter.
Quick and Easy Vegan Carbonara
Equipment
- 1 Saucepan
- 1 Non stick wok / deep frying pan
Ingredients
- 160 g Quality pasta
- 200 g vegan bacon
- 1 Piece red onion
- 1 tsp white miso paste
- 250 ml Oat cream
- 5 tbsp nutritional yeast
- 1 tbsp olive oil
Instructions
- Boil: water and cook pasta for one minute less than package directions.
- Crisp: vegan bacon in 1/2 tbsp olive oil. Set aside.
- Sauté: onions in remaining oil until softened.
- Stir: in oat cream, nutritional yeast, miso paste, and black pepper until smooth.
- Add: drained pasta and bacon to sauce. Toss to coat and cook for 1-2 minutes.
- Serve: with vegan parmesan and a drizzle of olive oil. Garnish with parsley, if desired.
Notes
- For a richer flavour, use more olive oil when crisping the bacon.