Easy Vegan Carbonara

5 from 64 votes

This super easy vegan carbonara is rich, creamy, 'cheesy', smoky, and a super satisfying, crowd-pleasing, one-pot meal in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: -6

Calories: 725kcal

Author: Toni

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.

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.