Vegan Spaghetti Carbonara
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Connoisseurus Veg · by Alissa★ 5.0 (3)

Vegan Spaghetti Carbonara

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 39%
CARBS 75G53% OF CAL
6G FIBER59G OTHER11G TOTAL SUGAR
FAT 21G33% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Smoky marinated mushrooms and peas tossed with spaghetti in a silky tofu-cashew sauce. A decadent vegan take on carbonara that delivers restaurant-quality flavor at home.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 12 ounces cremini mushrooms, (cleaned and roughly chopped)
  • 2 tablespoons olive oil, (plus more as needed)
  • 16 ounces dried spaghetti
  • 1 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 12 ounces silken tofu ((Note 1))
  • 1 cup unflavored and unsweetened non-dairy milk
  • 2 tablespoons nutritional yeast flakes, (or to taste (optional, but adds a really nice flavor))
  • 1 tablespoon lemon juice
  • 1 teaspoon salt, (plus more to taste (Note 2))
  • 2 tablespoons olive oil
  • 3 garlic cloves, (minced)
  • 1 cup frozen peas, (thawed)
  • Vegan Parmesan cheese, (optional)
  • Red pepper flakes, (optional)
  • Chopped fresh parsley, (optional)
PREP
35M
SODIUM
877MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.