Vegan Carbonara With Mushroom 'Bacon'
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Carbonara With Mushroom 'Bacon'
Description
This vegan carbonara adapts the classic pasta with a creamy sauce built from plant-based ingredients. The sauce base uses tapioca flour stirred into sautéed aromatics—onion, garlic, and carrot—then gradually mixed with plant milk to create a thickened, velvety texture. Nutritional yeast and apple cider vinegar add savory umami and a slight tang, enhancing complexity reminiscent of cheese and the characteristic carbonara bite.
Oyster mushrooms are prepared separately to mimic bacon, providing a meaty texture and smoky flavor element. Cooked pasta is drained but not rinsed, preserving starches that help the sauce adhere. The dish is finished by combining the pasta, creamy sauce, and mushroom bacon, seasoned to taste with salt and pepper. This producing a satisfying vegan alternative with layered textures and flavors.
This carbonara is best served immediately to enjoy the creamy consistency and fresh textures, but leftovers can be refrigerated for 2-3 days. Reheating is straightforward in a microwave or on the stove with some additional plant-based milk to loosen the sauce, keeping the experience close to freshly prepared meals. Optional vegetable additions can be incorporated early in the cooking process to customize the dish further.
Ingredients
- 10 oz spaghetti or any other pasta of your choice (gluten-free if necessary)
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 large carrot peeled and diced
- 1 ½ cups plant-based milk
- 1 tbsp apple cider vinegar
- ¼ cup nutritional yeast
- ¼ cup tapioca flour
- ½ tsp salt or to taste
- 1 recipe oyster mushroom bacon sliced
Instructions
- Cook the pasta according to packaging instructions, until al dente.
- At the same time, heat the olive oil in a large saucepan over a medium-high heat and add the onion, garlic and carrots. Cook for 5 minutes, until softened.
- Now add the tapioca flour and stir together for a few minutes, before adding the plant based milk gradually, around ¼ cup at a time, stirring until it thickens before adding more.
- Add the nutritional yeast and apple cider vinegar, and stir thoroughly.
- Drain the pasta when ready (but don't rinse it) and transfer to the pan with the sauce, followed by the mushroom bacon. Toss together, seasoning with salt and pepper. Serve when all the pasta is thoroughly coated in the sauce.
Notes
- Use gluten-free pasta if a gluten-free version is desired.
- Add other vegetables like zucchini or bell peppers during the sauté stage to vary flavor and texture.
- Best consumed immediately for optimal texture, but leftovers store well in the fridge for 2-3 days.
- Reheat gently in the microwave or on the stove, adding plant milk to restore sauce creaminess if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 639mg | 27% |
| Potassium | 537mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3071IU | 61% |
| Vitamin C | 5mg | 6% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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