Vegan pasta carbonara
Pasta carbonara is a rich Italian pasta dish, originally made by combining hot pasta with raw eggs, cheese and fat. Different pork products, like Guanciale, pancetta, and bacon, are also typically included in the dish. The Americanized version of carbonara generally features heavy cream, bacon and cheese, with popular variations that include peas and mushrooms.
This vegan carbonara recipe comes from Serious Eats. Rich and delicious, you wouldn’t know it was devoid of animal products just by tasting it. Soft tofu provides the creamy base, while sauerkraut brine and vinegar impart acidity, and nutritional yeast adds a cheese-like essence. Smoked paprika adds subtle smokiness, and black pepper and chili flakes round off the dish with a little spiciness. The resulting flavor of this dish is surprisingly rich even compared to non-vegan recipes that are laden with cheese, cream, and bacon.
Vegan pasta carbonara
7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
1/2 cup (120ml) sauerkraut brine (see note)
1/4 cup nutritional yeast (1/2 ounce; 15g)
1 tablespoon (15ml) white miso
Generous pinch cayenne pepper or red chili flakes
3 generous dashes (about 1/4 teaspoon) smoked paprika
2 teaspoons (8g) freshly ground black pepper
1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
Kosher salt
1/2 cup (120ml) extra-virgin olive oil, divided
4 ounces (115g) mushroom blend (oyster, shitake, cremini, chanterelle), stems and caps sliced into 1/2-inch pieces
1 pound (450g) dry spaghetti or penne
In a blender, combine tofu, sauerkraut brine, nutritional yeast, miso, cayenne or chili flakes, smoked paprika, black pepper, and vinegar or lemon juice. Blend at high speed, stopping to scrape down sides if necessary, until a very smooth, silky sauce forms. Season with salt. Add 1/4 cup (60ml) olive oil and blend in at low speed just until emulsified.
In a large sauté pan, heat remaining 1/4 cup (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until browned, about 6 minutes.
In a pot of salted boiling water, cook pasta until just al dente. Transfer pasta to pan with mushrooms, reserving pasta-cooking water. Pour on just enough creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta. Serve.