Vegan Carbonara With Mushroom Bacon

Vegan Carbonara With Mushroom Bacon Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 15 mins


10 oz spaghetti, or any other pasta of your choice (gluten-free if necessary)1/2

1 tbsp olive oil

1 large onion, diced

1 large carrot, peeled and diced

1 1/2 cups plant based milk

1 tbsp apple cider vinegar

1/4 cup nutritional yeast

1/4 cup tapioca flour

1/2 tsp salt, or to taste

1/2 tsp pepper, or taste

5 oz oyster mushrooms

1/2 tsp cumin

1/2 tsp paprika

1 tsp Worcestershire sauce, ensure vegan

1/2 tbsp maple syrup

1 tbsp tamari


1Preheat the oven to 180 degrees C (350 F) and line a baking tray with parchment paper.

2Add the oyster mushrooms to a mixing bowl together with the cumin, paprika, Worcestershire sauce, maple syrup and tamari. Mix together, then transfer to the baking tray and bake for 10 minutes, until crispy.

3Meanwhile, cook the pasta according to packaging instructions, until al dente.

4At 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.

5Now add the plant based milk, apple cider vinegar, nutritional yeast, and tapioca flour. Cook and stir over a low-medium heat for around 4-5 minutes more, until the sauce begins to thicken.

6Drain 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.

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