"This delicious vegan carbonara recipe is quick to whip up, deliciously creamy and full of flavour. So good you’d never believe it’s vegan!"
The easiest vegan carbonara recipe
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 cups sliced Mushrooms
- 3 tablespoons Olive oil
- 1 tablespoons Balsamic vinegar
- 4 teaspoons Soy sauce
- 2 cups Vegan bacon pieces
- 4 cups Tagliatelle
- 1 teaspoons minced Garlic
- 1/2 cup Soy milk
- 4 teaspoons White miso paste
- 3 teaspoons Cornstarch
- 4 teaspoons Lemon juice
- 6 tablespoons Nutritional yeast
- Seasoning, to taste
- chopped Parsley, to taste
- Vegan parmesan, to taste
Method
Step 1
Mix the balsamic vinegar and soy sauce together. Add the sliced mushrooms and stir until mushrooms are coated.
Step 2
Heat up a frying pan on a medium-high heat. Add 1 tbsp of the olive oil and fry the sliced mushrooms until golden brown on both sides. Remove mushrooms and put aside.
Step 3
Now add the bacon pieces to the pan and fry until a deep golden brown. Put aside.
Step 4
Cook the tagliatelle in a saucepan of salted boiling water until al-dente (follow the pack instructions). Reserve the pasta water. You’ll need about 240 ml.
Step 5
Next, heat up a large pan on a medium heat and add the minced garlic and stir.
Step 6
In a separate bowl, whisk together the milk, miso and cornstarch. You want it to be a smooth, lump free consistency.
Step 7
Add the pasta water to your pan along with the lemon juice and nutritional yeast.
Step 8
Stir until fully mixed and then add in the milk and miso mix we made earlier. Stir until the sauce thickens. This should take 4-5 minutes. Season your sauce to taste.
Step 9
Add the cooked pasta to the pan, along with the bacon pieces and mushrooms and stir until everything is covered in the sauce.
Step 10
Serve and then top with chopped parsley and vegan parmesan.