5 from 12 votes
Vegan Carbonara With Mushroom 'Bacon'
Vegan Carbonara with Mushroom 'Bacon' is a plant-based pasta dish that mimics traditional carbonara flavors using sautéed onion, garlic, and carrot combined with a creamy sauce made from plant milk, tapioca flour, nutritional yeast, and apple cider vinegar. Oyster mushroom slices prepare a smoky 'bacon' substitute. The sauce thickens over heat before being tossed with al dente spaghetti, resulting in a smooth, cheesy-flavored coating without dairy or eggs.
Cook Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
403 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 403
% 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.