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Vegan Carbonara

This vegan carbonara uses pantry staples like cashews, nutritional yeast, and smoked paprika to mimic the creamy, smoky richness of traditional carbonara. The dish features sautéed mushrooms coated in a silky cashew sauce, resulting in a velvety, indulgent pasta with a smoky aroma and satisfying texture. It’s a comforting, plant-based take on a classic that’s quick to prepare and deeply satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g pasta (spaghetti or your choice) preferably salted water
  • 1 cup raw cashews soaked for 10 minutes
  • 1/2 cup water for blending cashews
  • 1 tbsp nutritional yeast to add cheesy flavor, toast before blending for extra flavor
  • 1 tsp smoked paprika for smoky depth
  • 1/4 tsp black salt (kala namak) for egg-like aroma, add carefully
  • 2 tbsp olive oil for sautéing and finishing
  • 150 g mushrooms sliced, preferably cremini or shiitake
  • 2 cloves garlic minced
  • reserved 1 cup pasta water starchy water from boiling pasta

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Blender
  • Measuring cup
  • Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Before draining, carefully scoop out a cup of starchy pasta water and set aside. Drain the pasta and set aside.
  2. While the pasta cooks, soak the cashews in hot water for 10 minutes, then drain. In a blender, combine the soaked cashews, water, nutritional yeast, smoked paprika, black salt, and a squeeze of lemon juice if you like. Blend until ultra-smooth and creamy, about 1-2 minutes.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 8 minutes, stirring occasionally, until deeply caramelized and fragrant. Add the minced garlic in the last minute and cook until fragrant.
  4. Pour the blended cashew sauce into the same skillet with the mushrooms. Warm gently over low heat, stirring constantly. Add a splash of the reserved pasta water to loosen the sauce until it's silky and coats the back of a spoon, about 2-3 minutes.
  5. Return the drained pasta to the skillet, tossing everything together over low heat. Add more pasta water as needed to help the sauce cling beautifully to the noodles. Cook for another minute to meld flavors, then taste and adjust seasoning with more black salt or smoked paprika if desired.
  6. Remove from heat, drizzle with a little extra virgin olive oil, and finish with freshly cracked black pepper. Serve immediately, garnished with chopped herbs if you like, and enjoy the creamy, smoky goodness.

Notes

For an extra smoky flavor, toast the nutritional yeast in a dry pan until fragrant before blending. Be cautious with black salt, adding a small pinch at a time to reach your desired egg-like aroma. This dish is best enjoyed immediately for the silky texture, but leftovers can be gently reheated with a splash of plant-based milk.