Fast and Easy Vegan Carbonara

Name: Fast and Easy Vegan Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 14 oz pasta of choice ((spaghetti, fettucini, bucantini, or gluten-free if preferred)); 1/2 cup sun-dried tomatoes (the dry kind, not in oil) (sliced ); 2 teaspoon(s) soy sauce; 1/4 teaspoon(s) liquid smoke; 1 tablespoon(s) olive oil; 1 yellow onion (chopped); 3 clove(s) garlic (minced); 1/4 cup(s) all-purpose flour ((gluten-free if preferred)); 2 1/2 cup(s) plant-based milk ((such as soy or almond)); 1 tablespoon(s) nutritional yeast; 3/4 teaspoon(s) black salt (also called kala namak) (use regular salt if preferred); 1/4 teaspoon(s) black pepper

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3.80 from 5 votes

Fast and Easy Vegan Carbonara

This 20-minute pasta recipe is so easy to whip together. A simple creamy sauce coats the noodles with chewy, salty, smoky, bites of sun-dried tomato. A perfect, easy dinnertime meal, made from ingredients you probably already have in the pantry.

My Notes:

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Prep Time10

Cook Time10

Total Time20

Meal Type: Dinner

Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free

Tool: Stove

Ingredient: Pasta, Tomatoes

Servings: 4

Ingredients

14 oz pasta of choice (spaghetti, fettucini, bucantini, or gluten-free if preferred)

For the smoky sun-dried tomato bites:

1/2 cup sun-dried tomatoes (the dry kind, not in oil) sliced
2 teaspoon(s) soy sauce
1/4 teaspoon(s) liquid smoke

For the carbonara:

1 tablespoon(s) olive oil
1 yellow onion chopped
3 clove(s) garlic minced
1/4 cup(s) all-purpose flour (gluten-free if preferred)
2 1/2 cup(s) plant-based milk (such as soy or almond)
1 tablespoon(s) nutritional yeast
3/4 teaspoon(s) black salt (also called kala namak) use regular salt if preferred
1/4 teaspoon(s) black pepper

US Customary - Metric

Instructions

Bring a large pot of water to a boil and cook the pasta according to the package directions.
Mix together the sun-dried tomatoes, soy sauce, and liquid smoke in a small bowl and set aside to absorb the flavours while you prepare the rest of the dish.
Heat the olive oil in a large pan over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Sprinkle over the flour and stir to coat the onions, let cook for about 60 seconds, then whisk in all of the remaining ingredients. Cook the sauce for about 5 minutes until thickened, whisking as needed. If the sauce gets too thick, add a splash more plant-based milk, and if the sauce is too thin, simply cook it longer.
Add the cooked pasta and the marinated sun-dried tomatoes to the sauce and toss well to combine. Serve hot. Garnish with parsley and vegan parmesan if desired.

Notes

Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos. Also, choose almond or oat milk rather than soy milk.

Nutrition

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