Vegan 15-Minute Carbonara
This quick and easy carbonara is rich, creamy, and oh-so-satisfying, giving me all the comfort vibes without any animal products. I love how it comes togethe...
I remember the first time I tried carbonara—it was at a cozy little Italian restaurant, and I was blown away by the creamy richness of the sauce.
Since going vegan, I’ve really missed that dish, so I set out to create my own version that’s plant-based and still packed with flavor.
This recipe is my go-to for a quick dinner, and it’s amazing how simple ingredients can create such a comforting meal.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using nutritional yeast here for that cheesy, umami flavor. If you don’t have black salt, regular salt will work, but it won’t have that unique flavor profile. Feel free to swap out the pasta for whatever kind you prefer—zucchini noodles or whole grain pasta are both excellent choices!
Tips & Notes
- •I always keep a batch of silken tofu on hand—it’s super versatile for making creamy sauces.
- •If you want a smoky flavor, try adding a pinch of smoked paprika!
Recipe Variations
- •Sometimes, I toss in some sautéed mushrooms or spinach for extra nutrition and flavor.
- •You can also add a splash of plant-based cream if you want it even creamier!
Storage & Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat on the stove with a splash of water or plant milk to loosen the sauce back up.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use gluten-free pasta, and you're all set.
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This quick and easy carbonara is rich, creamy, and oh-so-satisfying, giving me all the comfort vibes without any animal products. I love how it comes togethe...
Ingredients
Instructions
- 1
Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- 3
In a blender or food processor, combine the silken tofu, nutritional yeast, lemon juice, black salt, and a generous pinch of black pepper. Blend until smooth and creamy.
- 4
Once the pasta is done, reserve about 1/2 cup of the pasta water and then drain the spaghetti.
- 5
Add the drained pasta to the skillet with the garlic oil. Pour in the tofu mixture and toss everything together. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired creaminess.
- 6
Serve hot, garnished with fresh parsley and an extra crack of black pepper.
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