The best vegan carbonara recipe

This delicious vegan carbonara recipe is quick to whip up, deliciously creamy and full of flavour. So good you'd never believe it's vegan!

tagliatelle carbonara on a plate

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Carbonara was one of my favourite dishes when I went vegan. So I really wanted to master this dish. I experimented with various versions to get it just right. This recipe is the one I adapted to make this dish.

For pasta lovers like myself this vegan carbonara recipe is utter perfection. Al dente ribbons of pasta, smothered in a rich and creamy carbonara sauce and mixed in with vegan bacon pieces and sliced mushrooms. The creamy base, the mixture of textures and the taste sensation in your mouth makes this a popular dish in my house!

🥘 Ingredients

  • 3 cups (225g) mushrooms, sliced - you can use whichever kind of mushrooms you like, I use chestnut.
  • 3 tbsp olive oil - a good quality one is imperative. I use extra virgin olive oil.
  • 1 tbsp quality balsamic vinegar
  • 4 tsp soy sauce
  • 2 cups (175g) vegan Vivera bacon pieces - these are amazing and so like the real thing.
  • 4 cups (400g) tagliatelle - spaghetti also works and is most commonly used but I prefer using tagliatelle or linguine.
  • 1 tsp minced garlic - jarred minced garlic is my preference. Pick it up at your local asian supermarket to save money.
  • 1/2 cup (120ml) soy milk or any plant based milk.
  • 4 tsp white miso paste - pick it up at an asian supermarket.
  • 3 tsp cornstarch (cornflour)
  • 4 tsp lemon juice
  • 6 tbsp nutritional yeast - essential to get that creaminess.
  • seasoning, to taste
  • chopped parsley, to serve
  • Vegan parmesan (I like this recipe)
a pile of vegan carbonara on a plate

🔪 Instructions

  1. Mix the balsamic vinegar and soy sauce together. Add the sliced mushrooms and stir until mushrooms are coated. If you have time, leave them to marinate but that step isn't essential. I was impatient so didn't marinate and it still tasted great.
  2. Heat up a frying pan on a medium-high heat. Add 1 tbsp of the olive oil and fry the sliced mushrooms until golden brown on both sides. This usually takes 6-8 minutes. Remove mushrooms and set aside while we move on to the other ingredients.
  3. Now add the bacon pieces to the pan and fry until a deep golden brown. Put aside.
  4. Cook the tagliatelle in a saucepan of salted boiling water until al-dente (follow the pack instructions). Reserve the pasta water. You'll need about 240 ml.
  5. Next, heat up a large pan on a medium heat and add the minced garlic and stir.
  6. In a separate bowl, whisk together the milk, miso and cornstarch. You want it to be a smooth, lump free consistency.
  7. Add the pasta water to your pan along with the lemon juice and nutritional yeast.
  8. Stir until fully mixed and then add in the milk and miso mix we made earlier. Stir until the sauce thickens. This should take 4-5 minutes. Season your sauce to taste.
  9. Add the cooked pasta to the pan, along with the bacon pieces and mushrooms and stir until everything is covered in the sauce.
  10. Serve and then top with chopped parsley and vegan parmesan.
  11. Enjoy!

📖 Variations

I love to use tagliatelle for this but spaghetti and linguine both also work well. I love Vivera's bacon pieces, they taste so much like real bacon but if you dislike fake meats or can't find it, this dish also tastes great without it.

👪 Scaling the recipe

This recipe serves 4 generously or 6 as a light dish. Scaling up is simple just double the quantities.

Don't forget to check out my other vegan main dishes.

Can vegan carbonara be be made in advance?

This dish is best eaten fresh but it can be refrigerated for up to 3 days or frozen for up to 3 months. I would advise making a fresh batch of the sauce if you plan to eat it at a later date and stirring it in to the reheated dish..

How is it stored?

Store in the fridge in a plastic container with a lid and in the freezer use freezer bags.

Equipment needed?

  • Frying pan
  • Large saucepan

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Vegan Carbonara

tagliatelle carbonara on a plate

This delicious vegan carbonara recipe is quick to whip up, deliciously creamy and full of flavour. So good you’d never believe it’s vegan!

  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 0 Serves 4 1x
  • Category: Main Dishes

Ingredients

Scale
  • 3 cups 225g mushrooms, sliced
  • 3 tbsp olive oil
  • 1 tbsp quality balsamic vinegar
  • 4 tsp soy sauce
  • 2 cups 175g Vivera bacon pieces
  • 4 cups 400g tagliatelle
  • 1 tsp minced garlic
  • 1/2 cup 120ml soy milk
  • 4 tsp white miso paste
  • 3 tsp cornstarch (cornflour)
  • 4 tsp lemon juice
  • 6 tbsp nutritional yeast
  • seasoning (to taste)
  • chopped parsley (to serve)
  • Vegan parmesan (to serve)

Instructions

  1. Mix the balsamic vinegar and soy sauce together. Add the sliced mushrooms and stir until mushrooms are coated.
  2. Heat up a frying pan on a medium-high heat. Add 1 tbsp of the olive oil and fry the sliced mushrooms until golden brown on both sides. Remove mushrooms and put aside.
  3. Now add the bacon pieces to the pan and fry until a deep golden brown. Put aside.
  4. Cook the tagliatelle in a saucepan of salted boiling water until al-dente (follow the pack instructions). Reserve the pasta water. You’ll need about 240 ml.
  5. Next, heat up a large pan on a medium heat and add the minced garlic and stir.
  6. In a separate bowl, whisk together the milk, miso and cornstarch. You want it to be a smooth, lump free consistency.
  7. Add the pasta water to your pan along with the lemon juice and nutritional yeast.
  8. Stir until fully mixed and then add in the milk and miso mix we made earlier. Stir until the sauce thickens. This should take 4-5 minutes. Season your sauce to taste.
  9. Add the cooked pasta to the pan, along with the bacon pieces and mushrooms and stir until everything is covered in the sauce.
  10. Serve and then top with chopped parsley and vegan parmesan.
  11. Enjoy!

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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1 Comments

  1. Melissa wrote:

    This sounds absolutely delicious! I don't make carbonara as much as I should, definitely need to give this a go!

    Melissa x
    Thecvadvisor.co.uk

    Posted 6.30.20 Reply