Vegan Carbonara
This creamy Vegan Carbonara is a classic Italian pasta dish that everyone will love! A easy dairy free pasta dish that's ready in under 30 minutes!
Servings: 4 servings
Calories: 641kcal
Ingredients
- 1 lb spaghetti
- 5 oz vegan bacon (We used Lightlife)
- 1 tablespoon olive oil
- ½ sweet onion
- 4 cloves garlic
- 2 tablespoon flour
- ¾ cup unsweetened dairy free milk
- ¼ cup vegan butter
- ¼ cup nutritional yeast
- 2 tablespoon reserved pasta cooking water
- 1 ½ tablespoon tahini
- salt and pepper, to taste
- chopped fresh parsley, optional
Instructions
- Bring 4 quarts of water to a boil. Salt water and cook pasta according to instructions.
- While pasta is cooking, heat a skillet and cook vegan bacon according to package instructions. Set aside. *Our bacon said to use olive oil, so this is where we added the oil, if yours does not, omit oil.
- In the same skillet that bacon was cooked in, add the diced onion and cook for 3 minutes until it become translucent.
- Add in the garlic and cook for an additional minute.
- Drain the pasta, reserving 2 tablespoon of pasta water for sauce.
- Sprinkle flour across onion mixture and stir until well coated.
- Add in the non-dairy milk, butter, nutritional yeast, pasta water, and tahini and stir. Salt and pepper to taste. Sauce should be thick, but if too thick, add a tablespoon more non-dairy milk at a time, but no more than ¼ cup more.
- Add pasta to sauce and stir to combine.
- Top with crumbled vegan bacon and freshly chopped parsley if desired.
- Serve warmed.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.25pot | Calories: 641kcal | Carbohydrates: 95g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 346mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 544IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg