Vegan Carbonara

Where This Goes Wrong

Keep some pasta water to loosen the sauce.

Give the mushrooms room so they crisp.

Heat the sauce gently; do not boil it.

Making Vegan Carbonara

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1. Boil the spaghetti in well-salted water for 10 minutes until al dente. Keep a mugful of the water, then drain.

   Mark done Start 10 min timer

2. Heat the oil in a wide pan over high heat and fry the mushrooms for 6 minutes without stirring too often until crisp. Add the paprika and tamari and cook for 1 minute. Lift out.

   Mark done Start 6 min timer

3. Blend the tofu, nutritional yeast, garlic, mustard, soy milk, salt and pepper until completely smooth.

   Mark done

4. Return the spaghetti to its pot over low heat, pour in the sauce and toss for 2 minutes, loosening with the pasta water.

   Mark done Start 2 min timer

5. Serve topped with the mushrooms and plenty of black pepper.

   Mark done

Storage and Reheating

Best eaten at once. Keeps for 2 days in the fridge.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Green salad
• Roasted tomatoes
• Garlic bread

Questions and Answers

Vegan Carbonara Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.