Vegan Pasta Carbonara

Ingredients

The vegan version of pasta carbonara differs from the original Italian dish in several ways. Instead of using eggs, we use a creamy cashew sauce to achieve a similar texture. Traditional cheese is replaced with nutritional yeast for a cheesy flavor, and crispy tofu or tempeh takes the place of bacon. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 oz (225g) spaghetti 8 oz (225g) spaghetti
• 1 cup (240ml) raw cashews, soaked overnight 1 cup (240ml) raw cashews, soaked overnight
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (150g) frozen green peas 1 cup (150g) frozen green peas
• 8 oz (225g) firm tofu or tempeh, diced 8 oz (225g) firm tofu or tempeh, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, soy sauce, and lemon juice. Blend until smooth and creamy.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
4. 4.
   Add the diced tofu or tempeh to the skillet and cook until golden brown and crispy.
5. 5.
   Pour the cashew sauce into the skillet and stir well to combine with the tofu or tempeh.
6. 6.
   Add the cooked spaghetti and frozen green peas to the skillet. Toss everything together until well coated in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, until the peas are heated through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the vegan pasta carbonara hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cashews — Soaking the cashews overnight helps to soften them, making them easier to blend into a creamy sauce.
• Nutritional yeast — This ingredient adds a cheesy flavor to the dish. If you don't have nutritional yeast, you can substitute it with vegan parmesan cheese.
• Tofu or tempeh — Pressing the tofu or tempeh before dicing and cooking helps to remove excess moisture, resulting in a crispier texture.

Tips & Tricks

• To make the dish even creamier, you can add a splash of unsweetened plant-based milk to the cashew sauce.
• For a smoky flavor, you can add a dash of liquid smoke to the tofu or tempeh while cooking.
• If you prefer a gluten-free option, use gluten-free spaghetti or other gluten-free pasta varieties.
• Feel free to add other vegetables such as sautéed mushrooms or roasted cherry tomatoes for extra flavor and color.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the vegan pasta carbonara as a main course, accompanied by a fresh green salad and some crusty bread on the side.

Presentation advice

Garnish the dish with a sprinkle of nutritional yeast and a few fresh parsley leaves to add a pop of color and enhance the visual appeal.