Vegan Carbonara

5 from 2 votes

Silky smooth vegan carbonara with plant-based smoky bacon. No store-bought vegan cream required!

Cook Time15

Total Time10

Course: Lunch, Main Course

Cuisine: Italian

Keyword: carbonara, vegan carbonara

Servings:

Calories: 492kcal

Author: Richard Makin

Place a large pot of salted water over medium heat and bring to the boil.
Place a large frying pan over medium heat and add the vegan butter. Once melted and hot, add the black pepper and stir for 1 minute.
40 g vegan butter, 1 teaspoon ground black pepper
Add the vegan bacon pieces and fry for a further 2 minutes or until lightly browned. Remove half of the vegan bacon and set aside on a sheet of kitchen roll to absorb any excess oil.
150 g vegan bacon
Add the shallot and garlic and fry until softened but don’t let the garlic burn.
1 shallot, 2 cloves garlic
Add the vegetable stock and bring to a simmer. Leave to reduce for 5 minutes.
250 ml vegetable stock
Meanwhile, place the miso paste and soft silken tofu in a blender and blend until smooth. Alternatively blend in a large cup or bowl using an immersion blender.
2 tablespoon white miso paste, 300 g silken tofu
Add the spaghetti to the pot of water and cook according to the package instructions or until al dente.
350 g spaghetti
Add the blended tofu mixture to the frying pan and stir to combine into a creamy sauce. Cook until heated through but do not allow to boil - around 2 minutes.
Using tongs or a sieve, transfer the spaghetti from the pasta water to the sauce. Stir well to coat. Use a splash of the reserved pasta water to loosen up the sauce if necessary.
Serve sprinkled with the reserved vegan bacon pieces and a pinch of fresh parsley.
Fresh parsley