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Spring Vegetable Carbonara

Spring Vegetable Carbonara

Vegan vegetable carbonara is now a thing! We are so happy to share this recipe with you because I mean, who doesn't love a creamy bowl of delicious pasta? And being 100% honest, who doesn't miss Carbonara?

The carbonara recipe we are about to make is so incredibly delicious and mouthwatering even non-vegans will love it. They might not even realise they are eating a vegan pasta dish!

If you quickly glance at any carbonara recipe you will find a bunch of ingredients that are out of the question in our book. I always found this super discouraging, carbonara is so flavourful and creamy that it is hard to just give up on it.

When I was a vegetarian I would simply leave the bacon out. But now it is a bit different. The original carbonara recipe is made with egg and cheese. There are a few cheese substitutes out there you can find at the store so that's an easy swap.

Spring Vegetable Carbonara ingredients

The eggy flavour seemed a bit harder to achieve but then this magic ingredient came into my life: black salt! This was a turning point for me and my kitchen! It opened the door to so many possibilities. Being able to make this vegetable carbonara recipe is a great example. 

Just by sprinkling a dash of black salt in our dish we will get that subtle egg flavour that makes carbonara so unique. It's not too overpowering if you add just a little bit. And is perfect when you want to customise due to personal preference. I know some people are not too fond of that taste so there are options for them as well.

But whether you like the eggy taste or not, just the fabulous creamy texture and super rich flavour make this pasta worth the effort. You will notice the sauce comes out very rich which makes our dish so incredibly comforting.

vegan carbonara sauce

Unfortunately, this carbonara recipe is not the healthiest thing you could have for dinner. Let's just say there are a lot of carbs in it. I tried to counterbalance that a bit by throwing in the mix a few vegetables. It won't make it actually healthy but this way we are at least getting some nutrients in our bellies. We want to always include some fruits and veggies in all of our meals.  

If you want to push it a bit more you can always use whole grain pasta instead. That might be pushing it too far for my family in the "healthy food department" so I'm just sticking with regular pasta. We don't need to always be eating super healthy food. This carbonara recipe is more about indulging, we need that every now and then as well. 

Other than being really comforting, this carbonara recipe is really easy to make and you can have it ready in less than 20 minutes. So if you are after a quick meal that's filling, delicious and heartwarming, this vegetable carbonara is a great option! 

Spring Vegetable Carbonara single

Ingredients
11
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Olives

Ingredients

For the pasta

  • 12 oz pasta

For the sauce

  • 2 cups almond milk
  • 2 dashes black pepper (ground)
  • 2 tsps black salt (kala namak)
  • 2 cloves garlic (minced)
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tablespoon olive oil
  • 2 medium scallion (thinly sliced)
  • 2 tablespoons wheat flour

For the vegetables

  • ½ tsp dried smoked paprika
  • ½ cup frozen green peas
  • 16 green asparagus
  • 1 medium red bell pepper (diced into small 0.5 inch ( ~1 cm) pieces)
  • 8 pieces sun-dried tomatoes (chopped into really small pieces)

Directions

  1. Heat up the oil for the sauce and saute the scallion for 2 - 3 minutes, add the garlic and saute shortly until fragrant.
  2. Heat up a pot of water and prepare the pasta according to the instructions on the package.
  3. Add the flour and stir for about 1 minute, then set aside.
  4. Heat up a pot of water and boil the peas, asparagus and red bell pepper for about 3 -4 minutes, then put it into a cloth water bath and set aside.
  5. Add the liquids and the rest of the sauce ingredients and stir well to avoid lumps in the sauce, then heat it up and cook shortly until it thickens.
  6. In a small bowl mix the sun dried tomatoes with the smoked paprika and set aside.
  7. In a big bowl mix the pasta with the sauce, vegetables and sun dried tomatoes, adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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