vegetarian carbonara

Cheesy, eggy, carby goodness, this vegetarian carbonara with mushroom bacon was inspired by my recent trip to Italy!

Vegetarian Carbonara with Mushroom Bacon

cremini (baby bella) mushrooms

olive oil

Worcestershire sauce

garlic clove, grated

Salt,

spaghetti

pasta water

eggs

pecorino romano

parmesan cheese

Salt and pepper,

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Toss mushrooms with olive oil, Worcestershire sauce and garlic and season with salt, to taste. Bake at 350 degrees F until crispy, about 45-60 minutes. Set aside.

In a large pot of boiling salted water, cook spaghetti until just before al dente. Reserve pasta water before draining spaghetti.

While spaghetti is cooking, in a medium bowl whisk together eggs and egg yolks. Whisk in cheeses and season with salt and pepper, to taste.

In a large saucepan or dutch oven, add 1/4 cup reserved pasta water and bring to boil. Add spaghetti and cook, tossing constantly, until al dente and water is reduced by half, about 1-2 minutes.

Whisk 1/4 cup pasta water into egg mixture and slowly pour into dutch oven, stirring constantly, until a glossy sauce is formed. Season with salt, as needed. Thin sauce with remaining pasta water, as needed, one tablespoon at a time, until sauce is consistency of heavy cream. Stir in mushroom bacon.

Serve with freshly cracked black pepper and grated cheese.

Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara

Roasted cauliflower & hazelnut carbonara

cauliflower (about 700 grams), cut into small florets

thyme, leaves picked

hazelnuts

penne

parmesan (or vegetarian alternative), grated

tbsp double cream

parsley

<p>Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.</p>

<p>Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.</p>

This Vegan Carbonara is inspired by the traditional Italian dish - with a Vegan Carbonara Sauce that is both creamy and eggy and served with delicious smoked tofu bacon bits.

Vegan Carbonara

17.6 oz spaghetti ((500 g))

shallots (finely sliced)

salt

garlic

tsp white miso paste

yeast

chickpea flour

black salt (kala namak)

dairy-free cream ((250 ml))

black pepper (freshly cracked)

(fresh)

oz smoked tofu, drained ((225 g))

tbsp tamari soya sauce

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Cook the pasta

Cut your smoked tofu into tiny cubes.

Heat the olive oil in a non-stick skillet and sauté the tofu cubes for a few minutes until crispy on all sides.

Drizzle in the tamari and stir to evenly coat the tofu cubes.

Remove from the heat after 1-2 minutes or once the tamari has started to caramelize. Set aside until ready to serve.

Prepare the vegan bacon pieces

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely sliced shallots and a pinch of salt and sauté for 2-3 minutes, or until softened.

Add the crushed garlic and sauté for another 1-2 minutes, or until fragrant.

Add the white miso paste, nutritional yeast, chickpea flour and black salt (kala namak) and give everything a brief stir to combine, then

Pour in the dairy-free cream, then Heat whilst stirring regularly until the vegan Carbonara Sauce thickens.

Add the cooked pasta to the pan with the sauce and toss until the pasta is coated in the sauce. If the sauce is too thick, add a splash of plant-based milk or a cup of pasta water to thin it out.

Remove from the heat and season to taste with black pepper.

Create the Carbonara Sauce

Serve the vegan carbonara pasta with the smoked tofu on top and garnish with fresh parsley.

Serving

Top 3 vegetarian carbonara recipes from across the web

The most viewed vegetarian carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Carbonara with Mushroom ...

Roasted cauliflower & hazelnut carb...

Vegan Carbonara

Top 3 vegetarian carbonara recipes from across the web

The most viewed vegetarian carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Carbonara with Mushroom ...

Roasted cauliflower & hazelnut carb...

Vegan Carbonara

The most viewed vegetarian carbonara recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine