You can also make probably the most unimaginable Italian carbonara recipe ever created, totally plant-based. Sure it is appropriate! This wealthy vegan pumpkin carbonara makes use of pumpkin, mushrooms, and tempeh bacon to create a wealthy, creamy pasta that’s each hearty and satisfying. It’s going to solely take you about 20 minutes to arrange this straightforward carbonara recipe as the primary dish of your meal, together with a crunchy salad. You possibly can even serve it proper out of the pan to chop down on dishes!

What’s carbonara?

It’s a easy and rustic Italian pasta dish, originating in Rome relationship again to the twentieth century. Its attribute elements are a protracted, skinny pasta, resembling spaghetti or linguine, eggs, cured pork (bacon), onerous cheese, and black pepper. To make this recipe vegan, I modified the unique roots of carbonara recipes to take away the meat, eggs, and cheese, and changed them with tempeh bacon and pumpkin for creaminess, taste, and shade.

The best way to make carbonara

You begin by cooking the pasta in boiling water till al dente. Then reserve a number of the pasta water for later. Whereas it is cooking, you possibly can sauté the tempeh bacon and mushrooms, and add the pumpkin, cream, reserved pasta water, and seasonings. Then high with vegan parmesan cheese. Hmm!

Watch Sharon make this recipe on this Instagram video right here.


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Make the most effective carbonara recipe with this Vegan Pumpkin Carbonara, which is full of flavors of tempeh bacon, pumpkin, mushrooms, and pasta. This vegan carbonara is a singular, simple and wholesome dish which you can have on the desk in 20 minutes!

  1. Add water to a large pot till it’s half full. Cowl, place on warmth and convey to a boil over excessive warmth.
  2. Add the pasta, scale back the warmth to medium, cowl, and cook dinner till al dente, following the producer’s directions for the pasta (i.e., about 7 minutes for a lot of forms of pasta). Take away the cooked pasta from the water, drain, and put aside, reserving 1 ½ cups of the pasta water for later.
  3. Whereas the pasta is cooking, warmth a large pan over medium warmth and add olive oil.
  4. Add the onion and garlic and sauté for five minutes.
  5. Add the mushrooms, tempeh bacon, thyme, black pepper, purple chile flakes, and ½ cup of the reserved pasta water and sauté for 4 minutes.
  6. Add the pumpkin and stir properly. Add sufficient further pasta water (about ½ cup) to create a creamy texture.
  7. Add the cooked and drained pasta and toss gently till properly coated. If desired, add extra reserved pasta water as wanted to create a creamy, moist pasta dish.
  8. High with vegan Parmesan cheese and serve instantly.
  9. Make 8 servings (about 1 ½ cups pasta per serving)


*Learn to make your individual. smoked tempeh bacon right here—Observe the recipe, besides skip the frying or baking step. Merely marinate the sliced ​​tempeh bacon, drain, and use the tempeh in step 5.

To make this recipe gluten-free, use gluten-free pasta and tempeh.

  • Preparation time: 12 minutes
  • Time to cook dinner: 10 minutes
  • Class: Entrance
  • Kitchen: American, Italian


  • Portion measurement: 1 serving
  • Energy: 337
  • Sugar: 5 grams
  • Sodium: 455mg
  • Fats: 7 grams
  • Saturated fats: 2 grams
  • Carbohydrates: 57 grams
  • Fiber: 5 grams
  • Protein: 12 grams

Key phrases: vegan carbonara, carbonara recipe, what’s carbonara, the right way to make carbonara, simple carbonara recipe

Uncover different vegan pasta dinner recipes right here:

Vegan Bolognese with Lentils and Walnuts
Lentil pasta with mushroom bomb
Recent Blueberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Chard and walnut lasagna

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