Vegan Spaghetti Carbonara

 Time

• Prep: 10 minutes

• Cook: 20 minutes

• Total: ~30 minutes

 Servings

• 3–4 servings

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 Ingredients

Pasta

• 12 oz (340 g) spaghetti

• Salted water (very important!)

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Smoky “Bacon” Bits

• 1 cup mushrooms, finely chopped (cremini or shiitake = best)

• OR ¾ cup smoked tofu, diced

• 1 tbsp olive oil (optional)

• ½ tsp smoked paprika

• ½ tsp soy sauce or tamari

• Black pepper

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Creamy Carbonara Sauce

• ¾ cup raw cashews, soaked 10 minutes

• ¾ cup unsweetened plant milk (soy or oat)

• 3 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1–2 cloves garlic

• ¾ tsp salt (adjust later)

• ½ tsp kala namak (black salt — key for eggy flavor)

• ¼ tsp turmeric (for color, optional)

• Lots of freshly ground black pepper

Cashew-Free Option

• 1 cup silken tofu + ¼ cup plant milk

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Optional Add-Ins

• ½ cup frozen peas (classic carbonara vibe)

• 2 tbsp vegan parmesan

• Fresh parsley

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 Instructions

1. Cook the Pasta

• Bring a large pot of well-salted water to a boil

• Cook spaghetti until al dente

• Reserve 1 cup pasta water, then drain

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2. Make the Sauce

• Blend all sauce ingredients until completely smooth

• Taste and adjust:

  • More kala namak = eggier

  • More lemon = brighter

  • More pepper = more authentic

Set aside (don’t heat yet).

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3. Make the Smoky Bits

• Heat skillet over medium-high

• Add oil (or dry sauté)

• Add mushrooms or smoked tofu

• Cook until browned and crispy, 6–8 minutes

• Add smoked paprika, soy sauce, and pepper

• Stir and remove from heat

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4. Bring It Together (Important Step!)

• Return drained pasta to the pot (off heat)

• Add:

  • Sauce

  • Smoky bits

  • Peas (if using)

• Toss quickly, adding pasta water ¼ cup at a time

• Sauce should become glossy, creamy, and clingy—not thick like alfredo

(Low heat only if needed—don’t boil or the sauce thickens too much.)

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5. Finish & Serve

• Adjust salt and pepper

• Top with:

  • Vegan parmesan

  • Fresh parsley

  • Aggressive black pepper (carbonara energy)

Serve immediately while silky.

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 Pro Tips

• Kala namak = non-negotiable for carbonara flavor

• Pasta water is the secret sauce—use it

• Sauce thickens as it cools, so keep it loose

• Pepper should be bold, not shy

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 Variations

Ultra-Classic

• Use only spaghetti + smoky bits + sauce

• Extra pepper, no extras

High-Protein

• Add white beans or chickpea pasta

• Use smoked tofu instead of mushrooms

Garlicky Carbonara

• Sauté sliced garlic in oil before adding mushrooms

Gluten-Free

• Use GF spaghetti (corn-rice blends work best)

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 Storage

• Best fresh

• Leftovers keep 2–3 days in fridge

• Reheat gently with a splash of plant milk or water