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Vegan Pasta Carbonara

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pasta with carbonara

When I woke up this morning, I decided to make pasta with carbonara for dinner. Despite the decadence and creaminess of the sauce, vegan pasta carbonara is healthy and simple to make. Similar to vegan Alfredo sauce, carbonara sauce is creamy. But, vegan carbonara sauce combines sweet and smokey flavors in a thick and creamy sauce. 

Traditionally, Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The word arrived at its modern form, with its current name, in the middle of the 20th century.

Of course, this vegan carbonara sauce by using whole-food ingredients. Believe it or not, I love transforming any recipe into a healthy vegan version. Over the years, I've challenged myself to discover ways to make meals my family loves while keeping everyone healthy and fit. 

Even though pasta with carbonara is usually served with spaghetti noodles, I chose fusilli noodles because I love how the sauce sticks into the noodles' ridges. 

pasta carbonara recipe

What ingredients are needed for vegan pasta carbonara?

pasta with carbonara ingredients

  • Pasta of choice and shape (gluten-free noodle option)
  • Vegan Coconut Bacon
  • Raw Cashews (or flour alternative)
  • Vegetable Broth
  • Sun-dried Tomatoes (not in oil)
  • Shallot
  • Oat Milk (or plant milk of choice)
  • Nutritional Yeast
  • Red Pepper Flakes
  • Sea Salt
  • Asparagus
  • Peas
  • White wine (optional)
  • Parsley (garnish)
  • Vegan Parmesan Cheese

vegan coconut bacon

If you haven't tried Vegan Coconut Bacon, you're missing a euphoric experience. Does it taste like bacon? Of course not. I didn't transition from a standard American diet to a plant-based diet to eat fake meat. Instead, coconut bacon has a distinct texture and smokey, sweet flavor, compliments the pasta carbonara recipe's flavors. 

Unsweetened coconut chips absorb the marinade flavors and bake to present a crispy and crumbly texture. 

Since I use vegan coconut bacon for various recipes, I often make a large batch to use throughout the week. 

Also, it is recommended to cook the vegan bacon beforehand to set up while the other ingredients are prepared. 

Other uses for coconut bacon

How to make vegan pasta carbonara (nut-free and gluten-free)

Make this fabulous pasta dish gluten-free, choose gluten-free pasta, and substitute gluten-free flour for the cashews. 

Whenever a recipe calls for cashews in a cream sauce, substitute the flour for the cashews and blend it with whatever liquid the recipe calls. Combining the flour with the liquid prevents clumping. 

Another way to include flour instead of nuts is to slowly sprinkle the flour into the pan and use a whisk to prevent clumping. 

saute shallots, and sundried tomatoes

Making vegan carbonara sauce 

Once the coconut bacon is baked and cooling, begin by making the sauce. In a skillet, saute the shallots until translucent.

  • The trick for making a vegan cream sauce without clumps is to combine the nuts (or flour), 2 cups of vegetable broth, oat milk, and nutritional yeast in a blender until smooth. 
  • Next, saute the shallots until translucent and add the sun-dried tomatoes and 2 additional vegetable broth cups. Then add the white wine if using. 
  • Simmer uncovered for 20 minutes. 
  • Next, add the tomato, shallot mixture, red pepper flakes, salt, and pepper to the blender.

carbonara sauce

  • Use an immersion blender, transfer the sauce back to the blender and blend until smooth and creamy.
  • In the meantime, cook the pasta according to the package directions.
  • Then, transfer the blended carbonara sauce back to the pan you cooked the shallots and sun-dried tomatoes.

Add the asparagus and peas to carbonara sauce

  • Add the asparagus and the peas and simmer on medium-low for 10 minutes.
  • Remove from the heat.
  • Reserve 1/4 cup pasta water and set aside, and drain the pasta.
  • Return the pasta to the pan with 1/4 cup pasta water.
  • Pour the sauce with the asparagus and peas into the pan with the pasta, and again, bring the heat to medium-low heat to thicken the sauce again. 
  • If the sauce isn't thick enough for your preference, add additional nutritional yeast 1 Tablespoon at a time until you reach a thick consistency.

add coconut bacon pasta with carbonara

  • Add the vegan coconut bacon and toss.
  • Serve in a bowl or on a plate and garnish with chopped parsley.
  • Add Vegan Parmesan Cheese for an added cheesy taste. 

pasta carbonara

Once the pasta is served, add the parsley and Vegan Parmesan Cheese if desired. I also serve with additional red pepper flakes for those who like it a little spicier. 

FAQ

What can I serve with pasta carbonara?

  • I love a big green salad and Vegan Garlic Bread to soak up all the creamy vegan carbonara sauce.

What does carbonara sauce taste like?

  • The carbonara sauce has the texture of a creamy Parmesan sauce without having that heavy feel of cream sauces after you eat it. The vegan version, much healthier than a typical carbonara sauce, is just as decadent without the fat and calories. 

What type of pasta is used for carbonara? 

  • Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Any pasta shape, type, or gluten-free noodles work well with this dish. 

 If you love pasta but you want to make it healthy, try these pasta recipes

Enjoy your pasta and eat to your heart's content. 

pasta with carbonara
Yield: 6 servings

Pasta with Carbonara

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Pasta with carbonara is a rich, decadent Italian pasta dish. The vegan sun-dried tomato cream sauce complements the smokiness of the coconut bacon. Then asparagus and peas are added at the very end. This dish can be made gluten-free and nut-free as well.

Ingredients

Pasta

  • 16 ounces pasta of choice (any shape; gluten-free pasta may be used or whole-grain)

Vegan Coconut Bacon

  • 1 cup vegan coconut bacon, or vegan bacon of choice

Carbonara Sauce

  • 1 Shallot, minced
  • 1/4 cup raw cashews (or 1/4 flour gluten-free or flour of choice)
  • 4 cups vegetable broth, separated
  • 2 Tablespoons nutritional yeast
  • 3 Tablespoons Oat milk (or plant milk of choice)
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup white wine (optional)
  • 2 teaspoon red pepper flakes (begin with 1 teaspoon and adjust to taste preference)
  • 2 cups asparagus, cut into bite-sized pieces
  • 1 1/2 cup green peas
  • 1/4 cup chopped parsley (garnish)
  • Vegan parmesan cheese (garnish)

Instructions

Coconut Bacon

  1. Follow the directions attached for Vegan Coconut Bacon.
  2. When the coconut bacon is cooled, chop and measure out 1 cup.

Making the Carbonara Sauce/Cooking the Pasta

  1. In a high-speed blender, combine 2 cups of vegetable broth, oat milk, nutritional yeast, and 1/4 cup raw cashews (or flour).
  2. Blend until smooth; set aside.
  3. In a large skillet, saute diced shallots and garlic until the shallots are translucent.
  4. Add the sundried tomatoes and 2 additional cups of vegetable broth with the shallots and garlic.
  5. Now add white wine if using red pepper flakes, salt, and pepper.
  6. Next, add the shallot tomato mixture to the contents in the blender and blend until smooth.
  7. Set aside.
  8. In the meantime, cook the pasta according to the package directions.
  9. While the pasta cooks, transfer the blended carbonara sauce back to the pan you cooked the shallots in and add the asparagus and the peas and simmer for 10 minutes, on medium-low.
  10. The sauce will thicken as it heats up.
  11. Remove from the heat.
  12. Reserve 1/4 cup pasta water and drain the pasta.
  13. Return the pasta to the pan the pasta was cooked in and add the 1/4 cup pasta water.
  14. Pour the carbonara sauce with the asparagus and peas into the pan with the pasta, and again, bring the heat to medium-low heat to thicken the sauce again.
  15. If the sauce isn't thick enough for your preference, add additional nutritional yeast 1 Tablespoon at a time until you reach a thick consistency.
  16. Add the vegan coconut bacon and toss.
  17. Serve in a bowl or on a plate and garnish with chopped parsley.
  18. For an extra cheesy taste, garnish with vegan parmesan cheese.


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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 231Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 496mgCarbohydrates 24gFiber 6gSugar 12gProtein 11g

Nutrition facts may not be 100% accurate. Using flour instead of nuts recues calories, fat and cholesterol.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: Italian / Category: Entrees
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