06/07/2026
Creamy Vegan Carbonara Pasta 🍝🥓🌱
Ingredients:
8 oz (225 g) spaghetti or linguine
1 tablespoon olive oil
8 oz (225 g) mushrooms, finely chopped
1/2 teaspoon smoked paprika
1/2 teaspoon soy sauce or tamari
3 cloves garlic, minced
For the Creamy Carbonara Sauce:
1 cup raw cashews, soaked in hot water for 20 minutes and drained
3/4 cup unsweetened plant-based milk
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon turmeric (for color)
1/2 teaspoon black salt (kala namak, optional for egg-like flavor)
1/2 teaspoon black pepper
Salt, to taste
For Garnish:
Fresh parsley, chopped
Extra black pepper
Additional nutritional yeast (optional)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
Make the Sauce: Add soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, turmeric, black salt, black pepper, and a pinch of salt to a blender. Blend until completely smooth and creamy.
Prepare the "Bacon" Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add finely chopped mushrooms and cook for 6–8 minutes until browned and slightly crispy. Stir in smoked paprika and soy sauce.
Add Garlic: Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Combine: Reduce heat to low and pour the creamy cashew sauce into the skillet. Stir gently until warmed through.
Add Pasta: Toss the cooked pasta into the sauce. Add reserved pasta water a little at a time until the sauce reaches a silky, carbonara-like consistency.
Season: Taste and adjust with additional black pepper, salt, or nutritional yeast as desired.
Serve: Garnish with fresh parsley, extra black pepper, and a sprinkle of nutritional yeast. Serve immediately.
Nutritional Information:
⏰ Prep Time: 15 minutes
🍳 Cooking Time: 15 minutes
⏱️ Total Time: 30 minutes
🔥 Kcal: ~490 kcal per serving
🍽️ Servings: 4 servings
