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vegan carbonara pasta

Vegan Carbonara + Herbed Mushrooms (oil-free)

  • Author: Remy
  • Total Time: 35 mins
  • Yield: 6-8 servings 1x


A vegan carbonara pasta recipe, with herbed mushrooms to top! Made vegan, gluten-free, oil free and whole food plant based. Delicious and healthy!


  • 200g pasta of choice (I used Teff Macaroni)
  • 1/4 cup silken tofu
  • 2 cloves roasted garlic
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup raw cashews (soaked overnight)
  • 2 tbsp arrowroot powder (or cornstarch, or equivalent)
  • 1 1/4 cups non-dairy milk
  • 1/2 tsp garlic powder
  • 1/2 tsp kala namak black salt*
  • salt and black pepper to taste

herbed mushrooms

  • 1 cup sliced mushrooms
  • 1/2 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh sage
  • splash of non-dairy milk or veggie broth


  1. Cook pasta according to package directions. Strain and set aside while you prepare your sauce.
  2. In a high speed blender or food processor, blend all remaining ingredients until smooth.
  3. Transfer the mixture into a saucepan on medium heat, and bring to a slight bubble, allowing the sauce to thicken. Taste and adjust as you see fit.
  4. Next prepare your herbed mushrooms by pan sautéing the onion and garlic until translucent and fragrant, then adding mushrooms and herbs. Add tablespoons of veggie broth or non-dairy milk as needed to avoid mixture sticking to the pan.
  5. Toss pasta in sauce to coat, and top with mushrooms. Enjoy!


*Carbonara sauce is typically made with eggs, so to mimic the eggy flavour, I added kala namak, or black salt to the dish. This is optional, but I find it really enhances the overall flavour of the sauce.

  • Prep Time: 15
  • Cook Time: 20 mins
  • Category: Main Dishes, Pasta
  • Cuisine: Pasta

Keywords: gluten free, pasta, vegan pasta, carbonara, vegan carbonara, thanksgiving, gluten free pasta, oil free