Vegan Carbonara with Oyster Mushroom ‘Bacon’

Traditional carbonara is a tasty but heavy pasta dish with eggs, pork, and Parmigiano cheese. I created this Vegan Carbonara with Oyster Mushroom “Bacon” because I wanted something equally satisfying but made with plant-based ingredients instead. The verdict? Everyone loves it.

A Creamy Vegan Carbonara Sauce Without the Cream

You could use vegan “creams” made of many ingredients, including thickeners and flavorings, but you could also use cashews. These mild but rich nuts blend into a smooth creaminess, and you don’t even need a high-speed blender with the technique I will describe below. They are also rich in copper, magnesium, and manganese, and are thought to be brain and heart-healthy.

The cheesiness of parmesan comes from nutritional yeast, a very nutritious form of deactivated yeast which comes in a yellow powder or flakes. Rich in umami flavor, B vitamins, and a complete source of protein, “nooch”, as some call it, might become your new favorite ingredient to sprinkle on everything from green salads to soups. Want even more of a golden color? You can add a small pinch of turmeric powder too. Or, use a little saffron for a sophisticated vegan carbonara.

Making “Bacon” From Mushrooms

While carbonara is traditionally made with guanciale, a pork jowl product from Italy, most people in the US will use pancetta or bacon. I’m going the vegan route with oyster mushrooms instead, which are a good source of iron and potassium, and are quick to pick up the flavors of the olive oil and paprika they are sauteed in. While oyster mushrooms are delicious any way you cook them, make sure to cook them to a golden brown color for the best flavor. 

If you can’t find oyster mushrooms, look for the bigger King Oysters, or even shiitake mushrooms. Fairly mild on their own, they crisp up beautifully in hot oil, and develop a satisfying flavor and texture. You can use this technique for many other dishes containing mushrooms like my Vegan Mushroom, Artichoke & Grilled Cheese Toast.

Whole-Wheat Pasta & More

My favorite type of pasta for vegan carbonara is whole-wheat spaghetti. More nutritious than its white counterpart, it also has a sturdier texture that can really carry the sauce. You could also use rotini, so that the carbonara and small pieces of “bacon” get scooped up in the corkscrew shape, or even use blanched zucchini noodles to make it gluten free. Either way, this Vegan Carbonara with Oyster Mushroom “Bacon” will have you coming back for seconds.

Can’t get enough pasta dishes? Try my Sugar Snap Pea & Carrot Soba Noodles or my High-Protein Rice Noodle Steak Salad! Or change up this vegan carbonara recipe by using other ingredients like vegan sausage, zucchini, collard greens, spinach, asparagus, etc.

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