Vegan Spaghetti Carbonara
featured in 4 Creamy Dairy-Free Pastas
This plant-based version of a classic Italian pasta dish is both flavorful and satisfying. With creamy cashew sauce, crispy coconut bacon, and tender spaghetti noodles, this dish is sure to become a new favorite.
Tasty Team
94% would make again
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Inspired by wellandfull.com
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 12 oz spaghetti (340 g)
- 3 cups shiitake mushroom cap (225 g), thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cashews (65 g), soaked overnight
- ¼ cup olive oil (60 mL)
- ⅓ cup unsweetened non-dairy milk (80 mL)
- 3 cloves garlic, chopped
- 1 ½ tablespoons nutritional yeast
- 1 ½ tablespoons lemon juice
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon paprika
- fresh parsley, for serving
Nutrition Info
- Calories 471
- Fat 13g
- Carbs 73g
- Fiber 5g
- Sugar 5g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions.
- Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
- Arrange mixture on parchment paper-lined baking sheet and bake for 7 minutes. Flip the mushrooms and continue baking for 7-8 minutes, or until mushrooms are crispy and brown.
- Cool mushroom slices on baking sheet.
- For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
- Drain water from pasta and return pasta to pot.
- Add the sauce and stir until pasta is well-coated.
- Mix in mushroom bacon.
- Top with parsley.
- Enjoy!
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Inspired by wellandfull.com