Vegan Carbonara
This super easy vegan carbonara is rich and creamy and ready in less than 30 minutes! It's the perfect weeknight meal.
Servings: 4
Calories: 459kcal
Ingredients
For the 'Egg' Sauce:
- ⅔ cup Raw Cashews (100g)
- ¼ cup Nutritional Yeast (15g)
- ½ tsp Turmeric
- 1 Tbsp Dijon Mustard
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Black Salt Kala Namak*
- 1 cup Soy Milk (240ml) or other non-dairy milk*
For the Pasta:
- 8 ounces Spaghetti (226g) Dry Weight
For the Mushrooms:
- 1 Tbsp Vegan Butter
- 2 ½ cups Mushrooms (240g) Sliced
- 2 tsp Crushed Garlic
- ½ tsp Smoked Paprika
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
For Serving:
- Fresh Chopped Parsley
Instructions
- Add the ingredients for the 'egg' sauce to the blender and blend until smooth. Set aside.
- Put the spaghetti on to cook and cook it according to the package instructions.
- Add the vegan butter to a pan and heat until melted. Add the sliced mushrooms, crushed garlic and smoked paprika and fry until the mushrooms are softened.
- Add the cooked spaghetti into the pan with the mushrooms and toss them together.
- Pour the blended sauce over the top of the spaghetti and mushrooms and toss together. Add the sea salt and black pepper and toss together until everything is coated and heated together in the pan.
- Serve with chopped parsley and a sprinkle of black pepper.
Video
Notes
- If you can't get hold of black salt (kala namak) then you can just use regular salt. But black salt is highly recommended.
- We used large flat brown mushrooms, but you can switch this for cremini mushrooms (also called portobellini mushrooms, baby bella) or even white button mushrooms.
- Keep leftovers stored in the fridge and enjoy within a few days. You can reheat it in the microwave.
Nutrition
Serving: 1Serve | Calories: 459kcal | Carbohydrates: 60.9g | Protein: 18.3g | Fat: 16.3g | Saturated Fat: 3.2g | Sodium: 560mg | Fiber: 4.6g | Sugar: 4.6g