400g spaghetti, bucatini or other long pasta, or gluten free pasta

½ TBSP olive oil

1 onion, diced

250g mushrooms, sliced

300g silken tofu

240ml soya milk or other plant milk

1 tsp vegetable bouillon powder or crumbled stock cube

1 tsp garlic powder or granules

3 TBSP nutritional yeast flakes

8 sun-dried tomatoes, sliced (or use chopped vegan ‘ham’ slices for a more meaty texture)

2 TBSP flat leaf parsley, diced (plus extra for garnish)

salt, to taste

vegan parmesan, for garnish

Creamy Vegan Carbonara Method

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!

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. Slice the mushrooms and add them to the pan.

Place the silken tofu, milk, vegetable bouillon powder, garlic powder and nutritional yeast flakes 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 chopped parsley and stir through. Season with salt, 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.

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