Pasta carbonara is one of my absolute all time faves, and this totally vegan mushroom carbonara has saved my pasta-obsessed LIFE. It’s ready in a few minutes, and really fool-proof to make.
This basic plant-based carbonara sauce can be used to make alllll of your pasta-dreams come true. Try adding the additional ingredients to make:
- Mushroom carbonara
- “Ham” carbonara (using your fave plant based sandwich meat)
- Sun-dried tomato and pea carbonara
15 Minute Vegan Mushroom Carbonara Recipe
INGREDIENTS:
- Dry spaghetti or linguine pasta
- 1 pot of salted water for pasta
- Portabellini mushrooms, quartered
- 1.5 tablespoons olive oil
- 4 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/5 teaspoon white pepper
- 1 squirt of lemon juice
- 2 tablespoons liquid smoke
- 1 teaspoon English mustard
- 5 tablespoons vegan cream (can sub with vegan milk)
- 3 cloves of garlic, minced
- 2 tablespoons flat Italian parsley, minced
- 1/2 cup of grated vegan parmesan (violife)
TO MAKE:
1. Put a pot of pasta on the boil with salt. My favorite pasta types for this are linguine or spaghetti.
2. Cube, then brown the portabellini mushrooms in olive oil. You can also add cubed vegan ham such as Fry’s Family’s polony style slicing sausage to your vegan mushroom carbonara. Remove from saucepan, set aside.
3. Create your vegan mushroom carbonara umami “egg” substitute: In a cup mix up 4 heaped tablespoons of nutritional yeast, 1/2 teaspoon salt, 1/5 teaspoon white pepper, a generous squirt of lemon juice, 2 tablespoons of liquid smoke, a tablespoon of olive oil, 1 teaspoon of English mustard and five tablespoons of your preferred vegan cream (can sub with vegan milk.)
4. Mince two or three cloves of garlic, sautée over medium heat till golden, with two tablespoons minced flat Italian parsley.
5. Pour the umami “egg” replacement into the saucepan, with two tablespoons of pasta water and mix well.
6. Add the cooked, drained pasta to the saucepan, setting aside one cup of pasta cooking water. Mix thoroughly, adding a tablespoon or two of pasta water to the mix if extra liquid is needed.
7. Return the mushrooms to the pot, add 1/2 cup of Violife vegan parmesan and 1 optional cup of frozen peas, mix well and serve when peas are heated through.
- Dry spaghetti or linguine pasta
- 1 pot of salted water for pasta
- Portabellini mushrooms, quartered
- 1.5 tablespoons olive oil
- 4 tablespoons nutritional yeast
- ½ teaspoon salt
- ⅕ teaspoon white pepper
- 1 squirt of lemon juice
- 2 tablespoons liquid smoke
- 1 teaspoon English mustard
- 5 tablespoons vegan cream (can sub with vegan milk)
- 3 cloves of garlic, minced
- 2 tablespoons flat Italian parsley, minced
- ½ cup of grated vegan parmesan (violife)
- Put a pot of pasta on the boil with salt. My favorite pasta types for this are linguine or spaghetti.
- Cube, then brown the portabellini mushrooms in olive oil. You can also add cubed vegan ham such as Fry's Family's polony style slicing sausage to your vegan mushroom carbonara. Remove from saucepan, set aside.
- Create your vegan mushroom carbonara umami “egg” substitute: In a cup mix up 4 heaped tablespoons of nutritional yeast, ½ teaspoon salt, ⅕ teaspoon white pepper, a generous squirt of lemon juice, 2 tablespoons of liquid smoke, a tablespoon of olive oil, 1 teaspoon of English mustard and five tablespoons of your preferred vegan cream (can sub with vegan milk.)
- Mince two or three cloves of garlic, sautée over medium heat till golden, with two tablespoons minced flat Italian parsley.
- Pour the umami “egg” replacement into the saucepan, with two tablespoons of pasta water and mix well.
- Add the cooked, drained pasta to the saucepan, setting aside one cup of pasta cooking water. Mix thoroughly, adding a tablespoon or two of pasta water to the mix if extra liquid is needed.
- Return the mushrooms to the pot, add ½ cup of Violife vegan parmesan and 1 optional cup of frozen peas, mix well and serve when peas are heated through.
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