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Pale blue plate with a big portion of Vegan Carbonara in the centre.

Vegan Carbonara

This tofu based creamy Vegan Carbonara is the perfect midweek, 15 minute wonder meal. Serve it to a non-Italian carnivore (with their eyes closed) and I reckon they could believe this was a classic, Italian, Carbonara. Maybe.
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Course Main
Cuisine Italian Inspired
Servings 2 people
Calories 796 kcal


  • 200 g Spaghetti or linguine, or tagliatelle
  • 2 cloves of Garlic
  • 1 tbsp Rapeseed Oil
  • 150 g Vegan Bacon or mushrooms or tofu


  • 150 g Silken Tofu
  • 150 ml Soya Milk or other plant milk, or reserved pasta cooking water
  • 1 tsp Liquid Smoke
  • 1 tsp Dijon Mustard
  • 2 tbsp Rapeseed Oil or extra virgin olive oil
  • 2 tbsp Nutritional Yeast


  • Cook pasta is a large pot of salted water as per packet instructions.
  • While the pasta is cooking blitz together the sauce ingredients in a blender until you have a silky smooth sauce, season the sauce well and set aside.
  • Heat oil in a frying pan over medium heat, crush the garlic cloves and cook for a couple of minutes, until fragrant. Add the Vegan Bacon and cook as per packet instructions (5- 6 minutes).
  • Remove half the "bacon" and set aside, cover to keep warm. Remove the garlic cloves and discard.
  • Add the sauce to the pan with the remaining plant bacon and cooking for 4 - 5 minutes over medium heat until hot.
  • Add the cooked pasta and toss thoroughly to coat in the silky sauce. Transfer to serving plate or bowl, top with remaining vegan bacon. Crack over a generous helping of black pepper and serve.


Calories: 796kcalCarbohydrates: 94gProtein: 35gFat: 31gSaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgSodium: 508mgPotassium: 871mgFiber: 9gSugar: 6gVitamin A: 309IUVitamin C: 9mgCalcium: 255mgIron: 5mg
Keyword Pasta, Plant Bacon, Silken Tofu, Tofu Carbonara, vegan
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