This super easy vegan carbonara is rich, creamy, 'cheesy', smoky, and a super satisfying, crowd-pleasing, one-pot meal in under 30 minutes!
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What Is Italian Carbonara?
A traditional carbonara is an Italian pasta dish with plenty of eggs, hard cheese, and cured pork – so not vegan-friendly in the slightest. However, for those of you (like me) who grew up loving it, it’s not impossible to veganize!
In fact, it’s surprisingly simple to pull together a delicious meat, egg, and dairy-free carbonara that hits all the right flavor elements – creamy, 'cheesy', and smoky - but is 100% free from animal products. Plus, this version is even easier to make than the original!
Looking for more mid-week pasta dishes the entire family will love? Check out my one-pot vegan hamburger helper, Tuscan white bean pasta, or creamy Gochujang pasta.
Why You’ll Love This Vegan Carbonara Recipe
- Quick & Simple: It’s a ‘fancy’ yet low-fuss family meal ready using just one pot, 9 simple pantry ingredients, and under 30 minutes.
- Crowd-pleasing: It’s as at home on your family dinner table as at a dinner party or date night – friends and family (adults & kids) will enjoy this one.
- Comforting: This vegan pasta carbonara is truly creamy, cozy, comforting, and packed with plenty of plant-based protein for a satisfying meal.
- Diet-Friedly: Egg-free, dairy-free, nut-free, vegan, and optionally gluten-free.
The Ingredients and Substitutes
Alternatively, make vegan mushroom carbonara by slicing and pan-frying mushrooms (cremini, basic white mushrooms, etc.) with a little liquid smoke and soy sauce until brown to mix into the vegan carbonara pasta sauce.
For a soy-free version, you could use homemade cashew cream instead (soaked overnight, then blended cashews with equal parts water).
What Could I Add to Vegan Pasta Carbonara?
- Kala namak: A tiny pinch adds subtle ‘egginess’ to the sauce like a traditional carbonara, making it a must-have addition if you have this ingredient.
- Garlic: Fresh garlic works best (sauteed for 30 seconds before the tofu carbonara sauce is added to the pan), though garlic powder works in a pinch.
- Onion: Or a shallot, finely diced and sautéed (or onion powder).
- Smoked paprika: To mimic the extra smokiness in regular carbonara.
- Red pepper flakes: An optional garnish for extra color and a little heat.
- Lemon juice: Brighten the creamy sauce and add delicious depth with just a little lemon juice before serving. Add extra zing with a little lemon zest, too.
- Other vegetables: Add around 2 cups of extra veggies, like peas, corn, or spinach, to make a nutrient-dense vegetarian carbonara.
How to Make Vegan Carbonara
Step 1: First, cook the pasta according to its package instructions. When ready, drain it (saving about a cup of pasta water) and set aside. Meanwhile, heat a large, deep pan to medium-low, cook the tempeh bacon until crisp (about 3 minutes), then set aside.
Step 2: Next, blend the tofu and turmeric until smooth.
For more flavor, cook the spaghetti in vegetable broth rather than water.
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Step 3: Then pour the tofu mixture into the saucepan and cook over medium-high heat, stirring constantly, for about 3 minutes.
Step 4: Lower the heat to a simmer and whisk in the vegan parmesan, black pepper, and tomatoes. Stir constantly until the sauce thickens (about 5 minutes).
Step 5: Then taste the sauce and adjust the seasoning (salt & pepper) if necessary. Combine the vegan carbonara sauce and pasta in the pan, add tempeh and basil, and toss well. Finally, serve, garnish with more vegan parmesan and fresh basil, and enjoy!
Add reserved pasta water to thin the sauce and help it cling to the noodles if needed.
Pro Recipe Tips
- Cook pasta al-dente: This ensures it isn’t mushy in the sauce.
- Save some pasta water: It can loosen up the vegan carbonara sauce, and the starches will help the sauce cling to the noodles.
- To adjust the consistency: For a thicker tofu carbonara sauce, reduce it for longer. For a thinner sauce, add reserved pasta water or plant-based milk.
- For authentic flavor: Add a teeny pinch of kala namak (Indian black salt with a sulfurous, pungent smell), which helps to add a subtle yet important 'eggy' flavor similar to a traditional carbonara.
Serving Suggestions
Carbonara is a rich and creamy pasta dish that works well with several types of complementary and contrasting sides, like:
- Focaccia, garlic bread, warm crusty bread, or this garlic herb dinner roll for dipping
- Tomato bruschetta
- A light leafy green side salad with a vinaigrette/vegan Caesar salad
- Roasted vegetables – broccoli, brown sugar green beans, air fryer asparagus, Brussels sprouts
- Sauteed spinach or kale
- Antipasto – olives, marinated artichokes, vegan cheeses, etc.
Storage Information
Store: Allow the leftover vegan carbonara to cool, then store it in an airtight container in the refrigerator for 3-4 days.
Freeze: Tofu changes texture when frozen and thawed, so I don’t recommend freezing this tofu carbonara.
Reheat: Warm up the dairy-free carbonara in a microwave (1 ½-2 ½ minutes, stirring halfway) or gently over medium-low heat on the stovetop. If the sauce has thickened too much, add a little water, broth, or dairy-free milk.
Easy Vegan Carbonara
Equipment
- blender
Ingredients
- 1 pound of spaghetti
- 2 tablespoons of olive oil
- 1 (6 ounce package) of smoked tempeh bacon
- 1 (12-ounce) package of silken tofu
- ½ teaspoon of turmeric
- 1 cup of vegan parmesan cheese, plus more for garnish
- 1 pint of cherry tomatoes, halved
- 1 teaspoon of pepper
- 5 tablespoons of thinly sliced basil
- 1 cup of pasta water (optional)
Instructions
- In a large pot, cook the pasta according to package instructions. Drain and set aside.
- In a large deep pan over medium-low, cook the tempeh until crisp, about 3 minutes. Transfer the tempeh to a small bowl and set aside.
- Add the tofu and turmeric to a blender and blend until completely smooth.
- To the same pan, add the tofu turmeric sauce and simmer over medium high heat, constantly stirring for 3 minutes. Lower the heat and whisk in the vegan parmesan cheese, tomatoes, and black pepper and cook until the sauce thickens – about 5 minutes, constantly stirring. Taste for salt and season if needed (the vegan parmesan cheese already has salt).
- Add the cooked spaghetti to the pan, tempeh, and basil. Mix well to combine and add the pasta water if it is too think for your preference.
- Garnish with more vegan parmesean cheese and fresh basil, and serve hot.
Notes
- Cook pasta al-dente: This ensures it isn’t mushy in the sauce.
- Save some pasta water: It can loosen up the vegan carbonara sauce, and the starches will help the sauce cling to the noodles.
- To adjust the consistency: For a thicker tofu carbonara sauce, reduce it for longer. For a thinner sauce, add reserved pasta water or plant-based milk.
- For authentic flavor: Add a teeny pinch of kala namak (Indian black salt with a sulfurous, pungent smell), which helps to add a subtle yet important 'eggy' flavor similar to a traditional carbonara.
Karlie says
Carbonara is hard to do vegan! The combo of the creamy silken tofu and smokey tempeh bacon works really well in this!
Andrea says
Right?! Such a great meal!
Erin says
This easy vegan carbonara is so yummy! Love the combo of tempeh bacon, vegan parm, and basil.
Cathy says
This turned out so good! I sauteed some garlic and onion before pouring the tofu into the pan as suggested. It was a great meal and makes a lot! I will be making this again for sure!
Andrea says
Yum! That sounds amazing!
Delaney says
Ohh, yum! This looks great! Can't wait to try it 🙂
Andrea says
Hope you enjoy it!
Jess says
So easy to make and incredibly tasty!
Cindy says
Love this! It's so creamy and satisfying!
Cindy says
Love this! It's so creamy & satisfying!