Fast and Easy Vegan Carbonara
This 20-minute pasta recipe is so easy to whip together. A simple creamy sauce coats the noodles with chewy, salty, smoky, bites of sun-dried tomato. Perfect for a busy weeknight meal, made from ingredients you probably already have in the pantry.
Servings: 4
Ingredients
- 12 oz pasta of choice (spaghetti, fettuccine, bucatini, or gluten-free if preferred)
For the smoky sun-dried tomato bites:
- ½ cup sun-dried tomatoes (the dry kind, not in oil) sliced
- 2 teaspoons soy sauce
- ¼ teaspoon liquid smoke
For the carbonara:
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour (gluten-free if preferred)
- 2 ½ cups plant-based milk (such as soy or almond)
- 1 tablespoon nutritional yeast
- ¾ teaspoon black salt (also called kala namak), use regular salt if preferred
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Before draining, reserve about 1 cup (240 mL) of the pasta cooking water.
- Mix together the sun-dried tomatoes, soy sauce, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.
- Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash of reserved pasta water or more plant-based milk. If the sauce is too thin, simply cook it a little longer.
- Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine. If needed, add a splash of reserved pasta water to loosen the sauce. Serve hot topped with freshly cracked black pepper, parsley, and vegan Parmesan if desired.
Notes
Storage: Store leftovers in a sealed container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk or water as needed to loosen the sauce.
Sun-dried tomato substitutions: For a different smoky, savory bite, try vegan bacon, vegan pancetta, or sautéed mushrooms instead. Readers have had success with all three.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 500kcal | Carbohydrates: 87g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 700mg | Potassium: 972mg | Fiber: 6g | Sugar: 12g | Vitamin A: 701IU | Vitamin C: 19mg | Calcium: 253mg | Iron: 4mg
Find it online:
https://itdoesnttastelikechicken.com/fast-and-easy-vegan-carbonara/Scan the QR code for updates, tips, and to ask me any questions!
