Easy & Creamy Vegan Mushroom Carbonara: Dairy-Free Pasta with Smoky Flavor

2周前

Craving a rich, creamy, and satisfying pasta dish that's entirely plant-based and dairy-free? Look no further! This incredible Vegan Mushroom Carbonara brings all the comforting flavors of a classic carbonara, but with a surprising, innovative twist. It's the perfect solution for anyone looking for an easy weeknight meal, a delicious plant-based dinner, or a dairy-free alternative to traditional pasta. Get ready to impress your taste buds – even the original creator was "shook at how good it came out!"

This recipe shines by using a unique homemade sunflower seed milk to create its luscious, creamy base, perfectly complemented by the smoky depth of liquid smoke. It's a testament to how incredible vegan improvisation can be!

What is Vegan Carbonara?

Traditional carbonara is a classic Italian pasta dish made with eggs, hard cheese (like Pecorino Romano), cured pork (guanciale or pancetta), and black pepper. Our vegan version masterfully recreates the creamy texture and savory depth without any animal products, using clever plant-based alternatives to achieve that authentic "carbonara feel."

This dish is a fantastic option for:

Vegans and vegetarians seeking hearty, flavorful meals.
Anyone with dairy or egg allergies looking for delicious alternatives.
Home cooks who want to experiment with unique plant-based ingredients like homemade sunflower seed milk.
Busy individuals needing a quick and easy dinner solution that tastes gourmet.

Let's dive into making this smoky, umami-rich mushroom carbonara!

Vegan Mushroom Carbonara dish ready to eat

Ingredients

250g (approx. 2 cups) pasta (spaghetti or fettuccine work best)
2 tbsp olive oil
200g (approx. 2 cups) sliced mushrooms (cremini or button)
2 cloves garlic, minced
1/2 onion, finely diced
1 cup homemade sunflower seed milk (or unsweetened plant-based milk like oat or soy milk)
2 tbsp nutritional yeast
1 tsp liquid smoke (the original recipe used Martinnaise Liquid Smoke)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Salt to taste (Himalayan salt is a good choice)
Freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Equipment

Large pot for pasta
Large pan or skillet
Whisk

Close-up of creamy vegan mushroom carbonara with fresh parsley

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.
Sauté Aromatics & Mushrooms: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are golden brown and have released their liquid.
Prepare the Carbonara Sauce: In a bowl, whisk together the sunflower seed milk (or other plant-based milk), nutritional yeast, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Combine & Create Creaminess: Add the sauce mixture to the pan with the sautéed mushrooms and aromatics. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly.
Finish the Dish: Drain the cooked pasta and add it directly to the pan with the sauce. Toss well to coat the pasta. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach your desired creamy consistency.
Serve: Garnish with fresh chopped parsley and a generous amount of freshly ground black pepper. Serve immediately and enjoy this truly incredible plant-based carbonara!

Variations & Adaptations

Gluten-Free Option: Easily make this recipe gluten-free by using your favorite gluten-free pasta.
Add "Bacon" Bits: For extra smoky, chewy texture, pan-fry some diced smoked tofu or tempeh until crispy and stir into the finished pasta, or sprinkle on top.
Different Mushrooms: Experiment with other mushroom varieties like shiitake mushrooms or oyster mushrooms for varied textures and flavors.
Veggie Boost: Stir in some fresh spinach or frozen peas during the last few minutes of cooking the sauce for added greens and color.
Nut-Free Alternative: If you can't find or make sunflower seed milk, other plant-based milks like oat or soy milk work well. For extra creaminess without nuts, consider blending a small amount of cooked white beans into your plant milk before adding to the sauce.

Tips & Hacks for the Perfect Vegan Carbonara

Achieve Extra Creaminess: If you want an even richer sauce, blend a small handful of raw, soaked cashews with your plant milk before adding it to the pan. This creates a wonderfully thick and velvety consistency.
The Power of Pasta Water: Don't skip reserving that pasta water! It's starchy and helps bind the sauce to the pasta, creating that signature emulsified, creamy texture.
Umami Boost: A dash of white miso paste (not in provided dictionary) or a splash of light soy sauce can add an extra layer of savory depth to your carbonara sauce.
Homemade Sunflower Seed Milk: As one abillion user commented, "Wow you make sunflower seed milk? That’s amazing!" While not detailed here, blending 1 part raw sunflower seeds with 3-4 parts water and straining creates a surprisingly neutral and creamy milk perfect for savory applications.

Ready to Cook?

Give this easy, creamy, and smoky vegan mushroom carbonara a try tonight! We'd love to see your creations. Share your experience and results on abillion, or tag us on social media!