Enjoy a creamy, delicious vegan pasta carbonara ready in about 25 minutes. This gluten-free version is lighter, lower in fat, and full of flavor.
Pasta carbonara traditionally combines egg yolks, parmesan cheese and olive oil. In some places, including parts of Spain, cream is often added to make it richer. I fell in love with the classic version the first time I tried it, and it quickly became one of my favorite pasta dishes.
After going vegan I stopped eating traditional carbonara for a while, but on recent trips—first to an exceptional Italian restaurant in Edinburgh and more recently to a lovely spot in Rome—I tasted plant-based carbonaras that inspired me to create my own version at home. The result is a satisfying, velvety vegan carbonara that honors the original flavors while using wholesome, plant-based ingredients.
This recipe is inspired by the traditional carbonara but reimagined with plant-based ingredients. I use a creamy tofu-based sauce, nutritional yeast or vegan parmesan for that savory, cheesy note, and smoky vegan bacon—eggplant bacon is a great option—to replicate the classic salty bite. The sauce comes together quickly in a blender, so you can have dinner on the table in under half an hour.
This vegan carbonara adapts easily to what you have on hand: swap plant milks, choose your favorite pasta (gluten-free or wheat), or replace tofu with soaked cashews if you prefer. The turmeric is optional but adds a warm, golden color that looks like the traditional egg-based sauce. The result is a comforting, satisfying main dish that works for weeknight dinners, date nights, or casual gatherings.
If you try this recipe, please leave a comment below or share a photo on Instagram. I love seeing how readers adapt recipes and what ingredients you choose. Tag a photo using the hashtag to show your version of vegan carbonara.
Vegan Pasta Carbonara
Ingredients
- 18 ounces pasta of your choice (gluten-free or regular; brown rice spaghetti works well)
- 10 ounces firm tofu
- 1/2 cup plant milk of your choice (soy, oat, or almond)
- 1/2 cup vegan parmesan cheese or nutritional yeast
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon tahini or extra virgin olive oil
- 1 teaspoon turmeric powder (optional, for color)
- 1/2 teaspoon sea salt
- Pinch ground black pepper
- Vegan bacon to taste (eggplant bacon or store-bought vegan bacon). About 3 slices per serving is typical.
- Fresh parsley to taste, for serving
Instructions
- Cook the pasta according to the package directions until al dente. Reserve a cup of the pasta cooking water before draining, if you would like to thin the sauce.
- While the pasta cooks, combine the tofu, plant milk, vegan parmesan or nutritional yeast, lemon juice, tahini (or olive oil), turmeric (if using), salt and pepper in a blender. Blend until completely smooth and creamy. Taste and adjust the seasoning if needed.
- Chop the vegan bacon into bite-sized pieces and pan-fry until crisp and slightly caramelized. If you prefer, you can bake the bacon according to its package instructions or use pre-cooked vegan bacon.
- Return the drained pasta to the pot or a large frying pan over medium-high heat. Add the blended sauce and the chopped vegan bacon. Stir constantly and cook for 2–3 minutes, until the sauce warms through and coats the pasta. If the sauce is too thick, add a splash of reserved pasta water or plant milk to reach your desired consistency.
- Serve immediately with chopped fresh parsley on top, extra cracked black pepper, and additional vegan bacon if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of plant milk to loosen the sauce.
Notes
- Any pasta shape works well for carbonara; long strands like spaghetti or linguine are traditional, but short pasta holds the sauce nicely too.
- If you prefer not to use turmeric, omit it or reduce to 1/2 teaspoon; it only affects color, not flavor.
- To make a nut-free option, stick with tofu and plant milk. If you avoid soy, soaked cashews blended with plant milk make an excellent alternative to tofu.
Nutrition (per serving, excluding bacon)
Calories: 375 kcal |
Carbohydrates: 61.3 g |
Protein: 22.9 g |
Fat: 7.3 g |
Saturated Fat: 0.6 g |
Sodium: 195.9 mg |
Fiber: 10.6 g |
Sugar: 2.2 g