Vegan Carbonara

For those of you out there who follow a vegan, vegetarian or dairy-free diet, this recipe is tailored specifically for you! If the thought of carbonara makes your mouth water but dairy is a no-go, look no further than my Vegan Carbonara infused with the rich flavours of mushrooms and sun-dried tomatoes. This one will not disappoint.

350g vegan spaghetti or casarecce

2 tbsp extra virgin olive oil

250g Swiss brown mushrooms, sliced

1 cup sundried tomatoes, sliced into strips

4 large garlic cloves, finely chopped

1 tbsp white miso paste

1 tsp cracked black pepper

1 tsp smoked paprika

500ml vegan cooking cream

200g vegan parmesan

½ cup parsley, chopped + extra for garnish

½ cup spring onion, sliced + extra for garnish


1. Bring a large saucepan of salted water to the boil and cook pasta as per packet instructions.

2. While the pasta is cooking, heat a large frying pan over medium high heat. Add the oil to the pan once the oil is hot add the mushrooms and sundried tomatoes cook stirring for a few minutes until the mushrooms and tomatoes have caramelised. Add garlic, miso paste, pepper and smoked paprika and cook stirring for one minute.

3. In a separate bowl mix the cream and half the parmesan until combined add cream mixture to the pan stir and bring to a simmer sauce will thicken quickly.

4. When pasta is cooked, drain, reserving half a cup of pasta water. Add pasta and reserved pasta water to the pan along with the parsley and spring onion toss to coat the pasta in the sauce. Remove from the heat.

5. Serve in bowls with extra parmesan, parsley and spring onion to garnish.

Click here to see how it’s made!

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