Pasta Carbonara
This vegan twist on Pasta Carbonara is like a warm hug in a bowl, especially after a long day—I can't get enough of the creamy cashew sauce that tastes so comforting.
I remember the first time I wanted to veganize a classic carbonara—it was on a chilly evening and all I craved was something rich and satisfying.
I discovered that soaking cashews in hot water makes them blend into this incredibly smooth sauce, which is a game-changer.
I love making this recipe because it hits all those nostalgic flavors without the heaviness.
Plus, it reminds me of the many carb-loaded dinners I've had with friends, where the laughter is as abundant as the pasta.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you've run out of cashews, silken tofu is a fantastic low-fat alternative that still gives you that creamy texture. And if you're avoiding gluten, just swap in your favorite gluten-free pasta. Oh, and a pinch of turmeric not only adds color but amps up the flavor if you're feeling adventurous!
Tips & Notes
- •If you're in a rush, pour boiling water over the cashews and let them sit for about 30 minutes to soften up.
- •I like to sauté some garlic until it's fragrant before adding the mushrooms; it gives the dish a lovely depth.
- •The leftovers (if there are any!) keep well in the fridge and make for a delightful lunch the next day.
Recipe Variations
- •When I want to boost the greens, I'll toss in a handful of sautéed spinach or kale right at the end.
- •For a little extra zing, I sometimes add sun-dried tomatoes—they add a delightful burst of flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to revive the creaminess.
Frequently Asked Questions
Can I make this gluten-free?
Yes, simply use gluten-free pasta instead of whole grain spaghetti.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen the sauce.
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This vegan twist on Pasta Carbonara is like a warm hug in a bowl, especially after a long day—I can't get enough of the creamy cashew sauce that tastes so comforting.
Ingredients
Instructions
- 1
Begin by cooking the whole grain spaghetti according to package instructions in a large pot of salted boiling water. Once al dente, reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
While the pasta is cooking, prepare the carbonara sauce. Drain the soaked cashews and place them in a blender along with nutritional yeast, garlic powder, onion powder, smoked paprika, black salt, lemon juice, and vegetable broth.
- 3
Blend the mixture until smooth and creamy. If the sauce is too thick, add a little more vegetable broth or reserved pasta water until you reach the desired consistency.
- 4
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and tender.
- 5
Add the cooked spaghetti to the skillet with the sautéed mushrooms and pour the carbonara sauce over the top. Toss everything together to coat the pasta evenly.
- 6
If the sauce is too thick, gradually add reserved pasta water until you achieve your desired creaminess.
- 7
Serve hot, garnished with freshly chopped parsley and cracked black pepper to taste.
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