Looking for a Vegan Spaghetti Carbonara recipe that tastes as good as the creamy Italian classic - or even better? I think you’ll be amazed by this creamy carbonara sauce! It’s almost fat free, it doesn’t have any cashews and all you need is 5 simple ingredients. Can you guess where the sauce gets its creaminess from? It starts with a ‘c’ and ends in ‘auliflower’: cooked cauliflower :) I also thought of a really simple vegan alternative to bacon… Ok, enough talking, let’s get cooking!
Vegan Spaghetti Carbonara
Spaghetti Carbonara Bowl
4 small zucchini
Freshly ground black pepper
ALL GOOD cheese crumble (optional)
Cauliflower Carbonara Sauce
- Cook or steam the cauliflower florets until tender. Don’t pour away the cooking liquid, you’ll need some of it for the sauce.
- Put the cauliflower in the blender together with 1 cup of the cooking water, olive oil, oat milk, nutritional yeast, mustard, salt and pepper. Blend until smooth.
- Cut the smoked tempeh into cubes. Marinate with tamari and smoked paprika to taste.
- Heat some coconut oil in a frying pan. Bake the tempeh until it’s slightly crunchy on the outside. These will add a deep salty flavor to the pasta.
Spaghetti Carbonara Bowl
- Peel the zucchini if you prefer white pasta instead of green noodles. Cut the zucchini in half and use a spiralizer to turn it into noodles.
- Mix the zucchini noodles with the warm cauliflower carbonara sauce. Add as much tempeh bacon as your heart desires.
- Top with freshly ground black pepper and parsley or chives. I also added some crumbled ALL GOOD vegan cheese crackers to make it extra ‘cheesy’. Or you could add the cashew ‘parmesan’ cheese from my first book Vegan & Raw.
JULIE’S TIPS & TRICKS:
- The carbonara sauce and tempeh bacon will stay fresh for at least 3 days in an airtight container in the refrigerator.
- You could replace the zucchini noodles with 200-300g pasta of your choice: rice noodles, quinoa pasta, buckwheat noodles…
- Don’t have any tempeh at home? Cut a box of mushrooms into slices, leave them to marinate in some tamari and smoked paprika for 5 minutes and then bake them until golden brown.
Now I’d love to hear from you! What’s your favorite pasta recipe for when you get home late & you don’t have a lot of time to cook? Do you prefer whipping up a quick tomato sauce with lots of veggies, or do you prefer creamier pasta with nut cheese, pesto…? Let me know by leaving a comment down below.