Go Back

Creamy Vegan Carbonara

A comforting and creamy twist on traditional carbonara, made entirely plant-based for a quick and satisfying meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 4 servings

Ingredients

Pasta and Base Ingredients

  • 200 g pasta (spaghetti or your choice) Choose your favorite type of pasta.
  • 1 cup coconut cream or cashew cream For a creamier texture, ensure it's smooth.
  • 1 tablespoon olive oil Use extra virgin olive oil for better flavor.
  • 2 cloves garlic, minced Adjust garlic according to taste.
  • 1/2 cup nutritional yeast High-quality nutritional yeast enhances umami flavor.
  • 1 teaspoon smoked paprika For a smoky flavor.
  • Salt and pepper to taste Adjust according to your taste preferences.
  • Fresh parsley, chopped (for garnish) Add for color and flavor.

Instructions

Preparation

  • Begin by cooking the pasta according to the package instructions. Once done, drain the pasta and set it to the side.
  • In a medium pan, heat the olive oil over medium heat. Once heated, add the minced garlic and sauté until it’s fragrant, making sure not to burn it.
  • In a bowl, mix the coconut cream, nutritional yeast, smoked paprika, salt, and pepper until it is smooth and creamy.
  • Combine the cooked pasta with the creamy sauce in the pan, stirring until every piece of pasta is well-coated.
  • Serve immediately, garnished with fresh parsley for a pop of color and flavor.

Notes

For added nutrition, consider pairing with sautéed spinach or kale. If making ahead, store in an airtight container and add a splash of water when reheating to maintain creaminess. Can last in the refrigerator for 3-4 days.