A creamy Italian comfort food classic gets a vegan facelift in this recipe for Vegan Pasta Carbonara with Shiitake Mushroom “Bacon.” Get dinner on the table in under 30 minutes with this incredible plant based pasta recipe.
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Pasta Carbonara is a Roman dish typically made with spaghetti tossed in an eggy-parmesan sauce with cooked cured pork. This heavy dish is synonymous with cozy winter food.
My vegan version comes together just as quickly as the original but is considerably lighter; marinated shiitake mushrooms are used in place of bacon lardons and cashew cream replaces the egg based sauce.
This plant based pasta recipe is proof positive that vegan meals can be mouthwateringly delicious. The smoky, salty and downright meaty mushrooms make for a wonderful pork substitute, and the cashew cream coated pasta is simply divine.
Recommended Ingredients & Equipment
While this recipe for Vegan Carbonara calls for a few more ingredients than the original, none of them are difficult to find. You should be able to find everything at your local grocery store.
Here’s everything you need:
Ingredient Notes
- Cashews – Since we are using the cashews to make a cream sauce, be sure to opt for raw unsalted cashews here. If you are nut free, you can substitute my hemp Alfredo sauce.
- Pasta – Traditionally speaking, Pasta Carbonara is made using spaghetti. That said, you can substitute other types of long, thin pasta instead. Buccatini, vermicelli, or fettuccine would work just fine.
- Liquid Smoke – Liquid smoke is an excellent addition to any vegan flavor arsenal. It can be used to emulate the flavors you would find in smoked meats and fish. Be sure to look for a brand that is “all natural.” If you can’t find it at your local grocery store, pick some up online.
- Worchestershire – The original version of Worchestershire sauce actually has fish in it, so be sure to find a vegan brand. I like this one.
- Maple Syrup – This is my go-to sweetener of choice, but you could substitute maple for agave or brown sugar in this recipe.
- Nutritional Yeast – Nutritional yeast is the best way to achieve a cheesy flavor profile as a vegan. This is the brand I keep on hand.
- Soy Sauce – Soy sauce adds a salty, umami flavor that is important for making the shiitakes taste like bacon. If you are gluten free, substitute tamari or coconut aminos instead.
- Vegan Parmesan – I HIGHLY recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. Look for it at Whole Foods or your natural health food store. If you don’t have access to Violife, you can make your own parmesan or substitute nutritional yeast.
- Shiitake Mushrooms – These can be swapped for button, portobello, or oyster mushrooms.
Recommended Equipment
In terms of kitchen equipment, you don’t need much. A stock pot and colander to cook and drain the pasta; a chef’s knife and a cutting board to mince your garlic and chop your parsley; a sauté pan, and a high-speed blender, like a Vitamix, to make the cashew cream.
Note: Vitamix’s are definitely an investment piece, but I can assure you that you will use it often as a vegan. It is hands down the most-used gadget in my kitchen!
Step by Step Instructions
Step One – Cook the Pasta
In a large pot, bring 2 quarts of salted water to a boil. Once boiling, add the spaghetti noodles. Boil pasta for 7-9 minutes, until al dente.*
Pro Tip: Depending on the shape and brand of pasta you choose, and whether you opt for dried or fresh, the cooking times will be different. Be sure to cook according to package instructions.
Strain through a colander, reserving 1 cup of the pasta cooking liquid. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
Step Two – Make Shiitake “Bacon”
While the pasta is cooking, make the shiitake bacon. In a bowl, mix together the ingredients for the bacon marinade. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the shiitake mushrooms and sauté for two to three minutes, until they have shrunk in size and are vibrant in color.
Add the bacon marinade and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are dark brown. Remove from skillet and wipe it clean.
Step Three – Add Cashew Cream
To make the cashew cream, combine the cashews with 1/2 cup water, nutritional yeast, and salt in a high-powered blender like a Vitamix. Blend until completely smooth.
Pro Tip: if you don’t have a high-powered blender, soak the cashews in warm water for at least 4 hours to soften them before blending them in a regular blender or food processor.
Add the remaining oil to your skillet and return it to medium heat. Add the garlic and sauté for 30 seconds, until the garlic is fragrant. Stir in the cooked pasta along with the cashew cream sauce and 1/2 cup of pasta cooking liquid. Stir until your vegan carbonara is smooth and creamy.
Pro Tip: You may need to add up to an additional 1/4 cup of pasta water if the sauce is too thick.
Add the shiitake bacon. Taste and adjust seasonings. Serve immediately with vegan parmesan and fresh parsley.
Serving and Storing
Serving – This vegan mushroom carbonara is best served immediately after assembly with a quick flourish of vegan parmesan and fresh parsley.
Storing – If you happen to have leftovers, they should keep for up to a week in the refrigerator. Note: You may need to add a bit of water when reheating leftovers to loosen the sauce.
Tips and Tricks
- Want a fun way to get your kids involved in the kitchen? One way to test for doneness in long pasta like spaghetti is to throw individual strands at the refrigerator. If it sticks, the pasta is done!
- Use your preferred pasta – any will work! I updated this recipe with thin spaghetti noodles but I have also used bow tie, rotini, and fusilli pasta.
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
- Misplaced your colander? Use tongs to remove pasta from the cooking water, or use the stockpot lid.
Frequently Asked Questions
Heck yeah! Use this vegan bacon substitute to spice up your tofu scrambles, top your soups or in a vegan BLT. Anything bacon can do, shiitake bacon can do better (and better for you).
You know I’m here for you! Try tofu bacon or eggplant bacon instead.
Yep! Substitute your favorite brand of gluten free pasta (as long as it’s long and skinny!) and opt for tamari or coconut aminos in place of the soy sauce.
More Vegan Pasta Recipes
- Penne with Vegan Vodka Sauce
- Classic Spicy Pasta all’Arrabiata
- 20 Minute Vegan Mediterranean Pasta
- Veggie-Packed Vegan Mac and Cheese
Vegan Carbonara w/ Shiitake Mushrooms
Ingredients
Shiitake Bacon
- 2 heaping cups shiitake mushrooms
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp. vegan Worcestershire
- 2 tbsp. maple syrup
- 1 tbsp. liquid smoke
- 1/2 tsp. freshly ground pepper
Cashew Cream
- 1/2 cup raw cashews
- 1 cup water
- 2 tbsp. nutritional yeast
- 1/2 tsp. salt
Everything Else
- 8 ounces spaghetti noodles
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 tbsp. vegan parmesan
- fresh parsley, minced
Instructions
- In a large pot, bring 2 quarts of salted water to a boil. Once boiling, add the spaghetti noodles. Boil pasta for 7-9 minutes (according to package directions), until al dente. Strain through a colander, reserving 1 cup of the pasta cooking liquid. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
- While the pasta is cooking, make the shiitake bacon. In a bowl, mix together the ingredients for the bacon marinade. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the shiitake mushrooms and sauté for two to three minutes, until they have shrunk in size and are vibrant in color. Add the bacon marinade and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are dark brown. Remove from skillet and wipe it clean.
- To make the cashew cream, combine the cashews with 1/2 cup water, nutritional yeast, and salt in a high powered blender, like a Vitamix. Blend until completely smooth. Note: if you don't have a high-powered blender, soak the cashews in warm water for at least 4 hours to soften them before blending them in a regular blender or food processor. Set aside.
- Add the remaining oil to your skillet and return it to medium heat. Add the garlic and sauté for 30 seconds, until the garlic is fragrant. Stir in the cooked pasta along with the cashew cream sauce and 1/2 cup of pasta cooking liquid. You may need to add up to an additional 1/4 cup of pasta cooking liquid if the sauce is too thick. Stir until your sauce is smooth and creamy. Add the shiitake bacon. Taste and adjust seasonings.
- Serve immediately with vegan parmesan and fresh parsley.
Notes
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
- For a gluten free version, substitute your favorite brand of gluten free pasta (as long as it’s long and skinny!) and opt for tamari or coconut aminos in place of the soy sauce.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Miya says
So delicious!!! Will def be making this again and using that bacon marinade in other dishes!