Indulge in the creamy goodness of our Vegan Carbonara Pasta, a delightful twist on the classic Italian dish. This recipe offers all the comforting flavors of traditional carbonara without any animal products. Perfect for a cozy night in or a family dinner, this vegan version is sure to become a favorite in your household.
Savoring a plate of Vegan Carbonara Pasta takes me back to the streets of Rome, where I first discovered this mouthwatering dish. The creamy sauce, savory vegan bacon, and perfectly cooked pasta combine to create a flavor explosion that is simply irresistible. Whether I’m cooking for guests or treating myself to a special meal, this recipe always hits the spot.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Italian
Ingredients:
- 8 oz (225g) spaghetti
- 1 cup raw cashews, soaked in water for 2 hours or overnight
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup vegan bacon, chopped
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Equipment/Utensils Required:
- Large pot
- Blender
- Skillet
Instructions:
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
- Cook the Vegan Bacon: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped vegan bacon and cook until crispy.
- Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet with the vegan bacon. Pour the cashew sauce over the spaghetti and toss until well coated. Cook for an additional 2-3 minutes, until heated through.
- Season and Serve: Season the Vegan Carbonara Pasta with salt and black pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 430
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
Vegan Carbonara Pasta
Ingredients
- 8 oz 225g spaghetti
- 1 cup raw cashews soaked in water for 2 hours or overnight
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup vegan bacon chopped
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
- Cook the Vegan Bacon: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped vegan bacon and cook until crispy.
- Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet with the vegan bacon. Pour the cashew sauce over the spaghetti and toss until well coated. Cook for an additional 2-3 minutes, until heated through.
- Season and Serve: Season the Vegan Carbonara Pasta with salt and black pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Notes
- Calories: 430
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
