Fast and Easy Vegan Carbonara

5 from 136 votes

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.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Author: Sam Turnbull

Ingredients

400 g pasta of choice (spaghetti, fettucini, bucantini, 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

US Customary - Metric

Instructions

Bring a large pot of water to a boil and cook the pasta according to the package directions.
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 more plant-based milk, and if the sauce is too thin, simply cook it longer.
Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine. Serve hot. Garnish with parsley and parmegan if desired.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/fast-and-easy-vegan-carbonara/