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Vegan Carbonara

This vegan carbonara combines pantry staples like aquafaba, nutritional yeast, and smoked paprika to create a silky, cheesy sauce that mimics traditional carbonara without any animal products. The dish features al dente pasta coated in a velvety, smoky sauce, resulting in a comforting, indulgent final appearance with a glossy sheen and rich aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti or penne, bucatini
  • ¾ cup aquafaba from canned chickpeas
  • ½ cup soaked cashews for the cream
  • ¼ cup water for blending cashews
  • 2 tablespoons nutritional yeast adds cheesy umami
  • 1 tsp smoked paprika for smoky aroma
  • ½ tsp black salt (Kala Namak) egg-like sulfurous flavor
  • 2 tbsp olive oil for sautéing and finishing
  • to taste fresh cracked black pepper optional garnish

Equipment

  • Large Pot
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Blender

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, drain a can of chickpeas, reserving the aquafaba in a bowl. Whisk the aquafaba vigorously with a whisk for 3-4 minutes until it becomes frothy, silky, and slightly thickened—this creates the vegan 'egg' base for the sauce.
  3. In a blender, combine the soaked cashews, water, nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy, about 1-2 minutes. Set aside this rich cashew cream.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the smoked paprika and cook for about 30 seconds until fragrant, filling your kitchen with smoky aroma.
  5. Pour the whipped aquafaba into the skillet. Gently cook and stir for about 2 minutes until it begins to thicken slightly and coats the back of a spoon, creating a glossy, velvety base.
  6. Stir in the blended cashew cream and black salt, mixing well to form a rich, cheesy sauce. Cook for another 2-3 minutes until the sauce is silky and glossy, with a smoky aroma.
  7. Add the drained pasta to the skillet. Toss gently to coat the noodles evenly with the sauce, adding reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.
  8. Finish by drizzling a bit more olive oil over the pasta. Taste and adjust seasoning with black salt or pepper if needed. Garnish with cracked black pepper and serve immediately while hot and glossy.

Notes

For extra smoky flavor, add a pinch more smoked paprika. Keep the heat moderate when cooking aquafaba to prevent curdling. Reserve pasta water for perfect sauce consistency.