• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Pasta Recipes

    Vegan Carbonara With Mushroom Bacon

    Published: Aug 11, 2021 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    Vegan carbonara with mushroom bacon

    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!

    Spaghetti with a dairy-free sauce

    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.

    Dairy-free carbonara with mushroom bacon

    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 spaghetti with dairy-free sauce

    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.

    Vegan mushroom bacon

    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

    Ingredients for vegan carbonara
    • 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

    King oyster mushrooms on a baking tray
    Oyster 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.

    Onion and garlic in a frying pan
    Vegetables in a frying pan

    Meanwhile, cook the pasta according to packaging instructions, until al dente.

    Vegetables and tapioca flour in a frying pan
    Vegan carbonara sauce

    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.

    Oyster mushroom bacon and dairy-free pasta sauce
    Dairy-free carbonara sauce

    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.

    Spaghetti and a dairy-free sauce in a frying pan
    Vegan carbonara in a frying pan with spaghetti

    Frequently-asked questions

    How can I make this dish gluten-free?

    You can easily make this dairy-free carbonara gluten-free by using gluten-free pasta.

    What does vegan carbonara taste like?

    Vegan carbonara has a great savoury flavour, with a hint of cheesiness and umami.

    What else can I add to this dish?

    While sautéing the onion and carrots, you can add any other vegetables of your choice - for instance, zucchini and bell peppers.

    Can I make carbonara ahead of time?

    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.

    Dairy-free pasta with oyster mushrooms

    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.
    Vegan carbonara

    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!

    Click here to pin this for later

    Recipe

    Vegan Carbonara With Mushroom 'Bacon'

    This vegan carbonara with crispy 'bacon' made from oyster mushrooms is incredibly delicious, creamy, and great for a weeknight dinner. You need just simple ingredients and 15 minutes to make this meal from start to finish!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes minutes
    Cook Time: 15 minutes minutes
    0 minutes minutes
    Total Time: 15 minutes minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Carbonara, earth of maria, nutritional yeast, Oyster mushrooms, pasta, spaghetti, Tapioca flour, to move
    Servings: 4 servings
    Calories: 403kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan
    • Frying pan

    Ingredients

    • 10 oz spaghetti or any other pasta of your choice (gluten-free if necessary)
    • 1 tbsp olive oil
    • 1 large onion diced
    • 2 cloves garlic minced
    • 1 large carrot peeled and diced
    • 1 ½ cups plant based milk
    • 1 tbsp apple cider vinegar
    • ¼ cup nutritional yeast
    • ¼ cup tapioca flour
    • ½ tsp salt or to taste
    • 1 recipe oyster mushroom bacon sliced
    US Customary - Metric

    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.

    Nutrition

    Calories: 403kcalCarbohydrates: 72gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 639mgPotassium: 537mgFiber: 6gSugar: 7gVitamin A: 3071IUVitamin C: 5mgCalcium: 153mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Crispy Air Fryer Tofu With Spicy Peanut Sauce
    Best Vegetarian Lettuce Wraps »

    30 Minutes or Less, Earth of Maria, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes maple syrup, nutritional yeast, Oyster mushrooms, pasta, spaghetti, Tapioca flour, Worcestershire sauce

    Reader Interactions

    Comments

    1. T says

      March 30, 2024 at 12:22 am

      5 stars
      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.

      Reply
    5 from 4 votes (3 ratings without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.