This vegan carbonara with 'bacon' made from oyster mushrooms is pure comfort food deliciousness! You need just 15 minutes to make this creamy dairy-free pasta dish from start to finish, serving with the crispy plant based 'bacon'. You'll go back for seconds for sure!
One thing that instantly boosts my mood? Pasta. Especially with a rich, creamy sauce, it's one of my favourite things to cook and inhale within 30 seconds. Especially on a busy day, I may only have 15-20 minutes to spend in the kitchen, but that definitely doesn't mean I can't enjoy a bowl of comforting yumminess for dinner!
Yep, gone are my early student days of eating plain chickpeas and unseasoned avocado on toast. These days, I'm all about meals like this vegan carbonara. It tastes gourmet, but definitely does not call for that level of effort!
Why you need to make this vegan carbonara
Firstly, I will say that this will taste different to authentic carbonara, which is made with eggs and lots of dairy. But the vegan version is still incredible and has all the qualities one looks for in a plant based pasta dinner.
The sauce is ridiculously simple. The main ingredient is plant based milk, with just a few other ingredients required to create a creamy, smooth texture. The taste is 'eggy' and 'cheesy', with just the right amount of intensity.
You can serve it with any pasta of your choice. I usually opt for spaghetti when make vegan carbonara, but any pasta shape will work. Oh, and to make matter even better, you need around 15 minutes to make the whole dish! Yes please to quick and wholesome comfort food.
Vegan oyster mushroom 'bacon'
Traditional carbonara is made with pancetta. For the plant based version, I added 'bacon' made from oyster mushrooms, which are a great ingredient given their 'meaty' texture. You can, however, use another mushroom variety, such as shiiitake, protobello or cremini.
You need just a few ingredients for mushroom bacon that's crispy, chewy, and with a great umami flavour. It works so well with the carbonara sauce, adding texture and making it more similar to the original dish.
Ingredients and substitutions
- Oyster mushroom bacon. For this recipe, you can either bake or fry it depending on personal preference. Frying it is quicker, so use that method if short on time.
- Pasta of your choice. Use gluten-free if necessary.
- Olive oil for cooking the vegetables.
- Onion.
- Garlic.
- Carrots.
- Tapioca flour. This is what helps the sauce thicken. You can also use cornstarch.
- Plant based milk. You can use any type of plant milk. If you want an even creamier sauce, use coconut milk from a can.
- Nutritional yeast. This is a key ingredient for adding a cheesy flavour.
- Apple cider vinegar.
- Salt and pepper.
How to make vegan carbonara with mushroom bacon
Firstly, prepare a serving of oyster mushroom bacon. When cooked, you can use a pair of kitchen scissors to divide it into smaller strips of bacon, like you would find in a traditional carbonara.
Meanwhile, cook the pasta according to packaging instructions, until al dente.
At the same time, heat the olive oil in a large saucepan over a medium-high heat and add the onion, garlic and carrots. Cook for 5 minutes, until softened.
Now add the tapioca flour and stir together for a few minutes, before adding the plant based milk gradually, around ¼ cup at a time, stirring until it thickens before adding more.
Add the nutritional yeast and apple cider vinegar, and stir thoroughly.
Drain the pasta when ready (but don't rinse it) and transfer to the pan with the sauce, followed by the mushroom bacon. Toss together, seasoning with salt and pepper. Serve when all the pasta is thoroughly coated in the sauce.
Frequently-asked questions
You can easily make this dairy-free carbonara gluten-free by using gluten-free pasta.
Vegan carbonara has a great savoury flavour, with a hint of cheesiness and umami.
While sautéing the onion and carrots, you can add any other vegetables of your choice - for instance, zucchini and bell peppers.
This dish is best eaten straight away, but you can keep it in the fridge in an airtight container for 2-3 days and reheat in the microwave, or on the stove, adding a little bit more plant based milk.
Other delicious vegan pasta recipes
- My butternut squash pasta is packed full of flavor.
- You just can't go wrong with tahini garlic pasta.
- Vegan Alfredo pasta sauce is another perfect comforting dinner.
- Avocado pasta is flavorful and refreshing.
- My kidney bean one-pot pasta is perfect for a simple meal.
Let me know in the comments: what's your favourite pasta sauce? If you give this vegan carbonara recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!
📖 Recipe
Equipment
Ingredients
- 10 oz spaghetti, or any other pasta of your choice (gluten-free if necessary)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 ½ cups plant based milk
- 1 tablespoon apple cider vinegar
- ¼ cup nutritional yeast
- ¼ cup tapioca flour
- ½ teaspoon salt, or to taste
- 1 recipe oyster mushroom bacon, sliced
Instructions
- Cook the pasta according to packaging instructions, until al dente.10 oz spaghetti
- At the same time, heat the olive oil in a large saucepan over a medium-high heat and add the onion, garlic and carrots. Cook for 5 minutes, until softened.1 tbsp olive oil, 1 large onion, 1 large carrot, 2 cloves garlic
- Now add the tapioca flour and stir together for a few minutes, before adding the plant based milk gradually, around ¼ cup at a time, stirring until it thickens before adding more.¼ cup tapioca flour, 1 ½ cups plant based milk
- Add the nutritional yeast and apple cider vinegar, and stir thoroughly.¼ cup nutritional yeast, 1 tbsp apple cider vinegar
- Drain the pasta when ready (but don't rinse it) and transfer to the pan with the sauce, followed by the mushroom bacon. Toss together, seasoning with salt and pepper. Serve when all the pasta is thoroughly coated in the sauce.½ tsp salt
Video
Notes
- You can easily make this dairy-free carbonara gluten-free by using gluten-free pasta.
- While sautéing the onion and carrots, you can add any other vegetables of your choice - for instance, zucchini and bell peppers.
- This dish is best eaten straight away, but you can keep it in the fridge in an airtight container for 2-3 days and reheat in the microwave, or on the stove, adding a little bit more plant based milk.
T says
Due to ingredient constraints, I wound up using elbow macaroni and omitting the carrots entirely. The amount of maple in the mushroom bacon even after cutting in half was a tad overwhelming. Otherwise delicious.
Magnus says
i never thought u could make a vegan carbonara that actually has good flavour!!!