Creamy Vegan Mushroom Carbonara
This vegan twist on the traditional dish ‘Spaghetti Carbonara’ is perfect for any night when you need a quick, easy meal on the table. Not only will it rival its traditional counterpart when it comes to creamy deliciousness, but it beats it hands down when it comes to nutritional goodness. It’s been a big hit with our family and we hope you love it too!
Ingredients
- 400 g / 14 oz spaghetti, bucatini or other long pasta (use GF pasta, if needed)
- ½ TBSP olive oil
- 1 white onion diced
- 1 tsp minced garlic
- 250 g / 3½ cups mushrooms sliced
- 300 g / 10½ oz silken tofu
- 240 ml / 1 cup fortified soya milk or other plant milk
- 1 tsp vegetable bouillon powder or crumbled stock cube
- 3 TBSP nutritional yeast flakes
- ½ TBSP white miso optional, but highly recommended as it adds a delicious umami flavour
- 8-10 sun-dried tomatoes sliced (you could also use some chopped vegan ‘ham’ slices or vegan 'bacon' pieces for a more meaty texture)
- salt and freshly ground black pepper, to taste
Garnish
- 4 TBSP vegan parmesan (I used home-made cashew parmesan, recipe below)
- 2 TBSP flat leaf parsley finely chopped
Instructions
- Heat a large pan of water and cook the pasta as per the instructions on the packet.
- Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions and garlic. Slice the mushrooms and add them to the pan. Stir through.
- Place the silken tofu, milk, vegetable bouillon powder, nutritional yeast flakes and white miso in a blender and whizz smooth (alternatively use a bowl and stick blender). Pour the sauce into the pan with the onions and mushrooms and stir through. Continue cooking at a gentle simmer.
- When the pasta is ready, drain and add it to the frying pan. Add the sun-dried tomatoes and stir through. Season with salt and pepper, to taste.
- Serve in warm bowls with a sprinkling of chopped parsley and vegan parmesan. We also love to add some roasted broccoli on the side for extra goodness.
- If you have used a wheat pasta, any leftover carbonara can be stored in the fridge for 24 hours. Re-heat in a large frying pan (skillet). Add a generous splash of plant milk to refresh the sauce. Stir regularly until heated through evenly. Alternatively, you can store the sauce separately in the fridge for 3-5 days and cook the pasta fresh.