Vegan Mushroom Carbonara
This Vegan Mushroom Carbonara is a rich and comforting plant-based twist on the traditional Italian dish, using creamy cashew sauce and sautéed mushrooms for a flavorful experience.
Ingredients
Pasta
- 10.5 oz 300 g spaghetti or linguine
Mushrooms
- 1 lb 450 g crimini mushrooms, sliced
- 0.5 lb 225 g shiitake mushrooms, sliced
Sauce and seasonings
- 1 tablespoon extra virgin olive oil
- 2 tablespoons vegan butter
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ⅓ cup vegetable broth (or white wine alternative)
- 1 cup plant-based cream (soy, oat, or homemade cashew cream)
- ⅓ cup vegan Parmesan, grated
- to taste Salt and black pepper
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. The salt should taste like the sea. Cook pasta al dente.
- In a deep pan, heat olive oil and vegan butter. Add the sliced mushrooms and cook over medium heat for about 10 minutes, stirring often, until their liquid evaporates and edges are golden.
- Stir in chopped garlic and fresh thyme; cook for one minute, releasing their fragrance.
- Pour in the vegetable broth (or lemon juice). Let it sizzle and reduce slightly — it lifts the flavor from the bottom of the pan.
- Lower the heat. Add plant-based cream and stir gently. Let the sauce thicken for 2–3 minutes until smooth and rich.
- Add cooked pasta directly into the pan. Toss to coat every strand in sauce.
- Stir in grated vegan Parmesan, adjust salt and pepper, and serve immediately. Drizzle with olive oil and a sprinkle of thyme leaves.
Notes
For extra flavors, consider adding crispy smoked tempeh for a Vegan Bacon Carbonara or substituting cashew cream with oat cream for nut-free options.
Nutrition
Serving: 1gCalories: 460kcalCarbohydrates: 62gProtein: 12gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 3g