Easy Carbonara
A quick, vegan twist on classic carbonara using simple plant-based ingredients for a creamy, smoky, and seriously satisfying pasta dish.
Ingredients
- 200 g spaghetti or any pasta making you feel cute
- 1 tbsp olive oil
- 2 garlic cloves minced
- ¼ cup unsweetened plant cream oat, soy, or cashew
- 1 tbsp nutritional yeast
- ½ tsp smoked paprika
- ½ tsp black salt optional but makes it eggy
- 1 tsp miso paste
- Salt and pepper to taste
- Optional: crispy vegan bacon bits or sautéed mushrooms
Instructions
- Boil the pasta in salted water until al dente. Drain and flip hair dramatically.
- Heat olive oil in a skillet. Add garlic and sauté until fragrant and lightly golden—don’t walk away, she burns fast.
- Whisk together plant cream, nutritional yeast, paprika, miso, and black salt. Pour into skillet with garlic. Stir until it thickens.
- Toss pasta into the creamy sauce. Mix until everything’s coated and looking irresistible.
- Season with salt and pepper. Add toppings if you're extra. Serve warm, smug, and maybe barefoot.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 11g
💊 Vitamins and Minerals (Per Serving)
- Vitamin B12: 32%
- Iron: 20%
- Magnesium: 12%
- Folate: 18%
- Vitamin B6: 14%
💡 Tips to Enhance Flavor
- Add a squeeze of lemon for brightness if the day’s been gloomy.
- Toss in sautéed mushrooms if you're craving a meaty bite without the moral conflict.
- Sprinkle red pepper flakes for sass and spice.
- Stir in a spoon of tahini for a nutty, extra-creamy base.
- Leftovers? Add a splash of plant milk and reheat like a queen.