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- 12 oz spaghetti - 1 cup raw cashews (soaked for 4 hours or more) - 2 cups vegetable broth - 1 tablespoon nutritional yeast - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 teaspoon smoked paprika - 1 teaspoon black salt (or regular salt) - 1 cup mushrooms, diced (preferably shiitake or cremini) - Black pepper to taste - ¼ cup fresh parsley, chopped (for garnish) - Salt for boiling pasta - Reserved pasta water for sauce consistency Spaghetti Carbonara is simple and fun to make. You need a few key items to get started. First, grab your spaghetti. This is the base of your dish. Next, soak your cashews. They become creamy when blended. You’ll also need vegetable broth and nutritional yeast. These add flavor and richness. In the flavor section, olive oil is a must. It helps sauté the onions and garlic. You also need a small onion, garlic cloves, and smoked paprika for warmth. Black salt gives a unique taste. Mushrooms are great in this dish. Use shiitake or cremini for the best flavor. Finally, don’t forget black pepper and fresh parsley for garnish. You’ll also need salt for boiling the pasta and some reserved pasta water. This helps adjust your sauce's thickness later. Now that you have all your ingredients, you're ready to create a delicious meal! For the full recipe, check out the details above. - Boil water and add salt. - Cook spaghetti until al dente and reserve some pasta water. - Blend soaked cashews, vegetable broth, and seasonings until smooth. - If needed, adjust thickness with the reserved pasta water. - Heat olive oil in a skillet over medium heat. - Sauté onion and garlic until they are translucent. - Add mushrooms and cook until they are browned. - Add the cashew cream to the skillet with the sautéed veggies. - Stir in the cooked spaghetti and mix thoroughly. This simple process creates a creamy vegan spaghetti carbonara that is full of flavor. You can find the full recipe at the beginning of this article. Enjoy making this dish! To make a creamy sauce, start with the right amount of liquid. If the sauce is too thick, add a bit of the reserved pasta water. This water is starchy and helps the sauce cling to the pasta. Always save some pasta water before draining your spaghetti. This quick step can save your dish. Spice up your carbonara by adding chili flakes for heat. You can also try fresh herbs like basil for a twist. For a deeper flavor, use shiitake or cremini mushrooms. These mushrooms add richness to the dish. Their earthy taste complements the sauce perfectly. Garnish your carbonara with fresh herbs like parsley. This adds color and freshness. You can also sprinkle extra nutritional yeast for a cheesy flavor. Pair your carbonara with a simple side salad or some vegan bread. These sides balance the meal and add crunch. For more taste, serve with a light vinaigrette salad. For the complete cooking guide, check the Full Recipe. {{image_2}} You can make spaghetti carbonara with plant-based bacon or pancetta. This swap keeps the dish tasty while ensuring it stays plant-based. You can also add lentils for extra protein. Lentils are rich in flavor and nutrients, making them perfect for a hearty meal. If you want to change things up, you can use other pasta types. Fettuccine or penne works well instead of spaghetti. There are also gluten-free pasta options. These alternatives let everyone enjoy this dish without worry. You can easily adjust the recipe for dietary needs. If you want a nut-free option, replace cashews with silken tofu or sunflower seeds. For those on low-carb diets, use zucchini noodles or spaghetti squash. These swaps keep the dish delicious and safe for all diets. To keep your spaghetti carbonara fresh, store it right. Place leftovers in an airtight container. This helps maintain flavor and texture. Refrigerate within two hours of cooking. For best results, eat leftovers within three days. When reheating, avoid the microwave if you can. Instead, use a skillet. Heat it gently on low. Add a splash of water or broth to keep it creamy. You can also stir in a little olive oil. This brings back moisture and flavor. Freezing carbonara is easy, but do it properly. Let it cool before placing it in a freezer-safe container. Use a vacuum sealer if you have one. This helps prevent freezer burn. To thaw, move the container to the fridge overnight. Reheat in a skillet as mentioned above. Spaghetti carbonara can last about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for you. Yes, you can prepare spaghetti carbonara in advance. Cook the pasta and make the sauce separately. Mix them together just before serving. This keeps everything fresh. If you need a nut-free version, try sunflower seeds or hemp seeds. You can also use silken tofu for a creamy texture. Blend it with vegetable broth for flavor. This recipe is vegan-friendly. It uses cashews instead of dairy. The dish stays creamy and delicious without any animal products. You can enjoy this meal and stick to a vegan diet! Spaghetti carbonara can be both delicious and easy to make. You need simple ingredients like spaghetti, cashews, and mushrooms. Follow the steps to blend a creamy sauce that packs flavor. Remember to save pasta water for the right texture. You can adjust the recipe to fit your tastes. Add plant-based meats or switch up pasta types. Storing leftovers is easy, and reheating them keeps them creamy. Try this recipe for a delightful treat anytime!

54. Spaghetti Carbonara

Indulge in a deliciously creamy vegan spaghetti carbonara that’s simple to make and packed with flavor! This recipe uses raw cashews to create a rich sauce that pairs perfectly with sautéed mushrooms and aromatic garlic. In just 30 minutes, you can whip up a meal that is both comforting and plant-based. Click to explore the full recipe and impress your friends and family with this delightful dish!
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Ingredients
  

12 oz spaghetti

1 cup raw cashews (soaked for 4 hours or more)

2 cups vegetable broth

1 tablespoon nutritional yeast

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon black salt (or regular salt)

1 cup mushrooms, diced (preferably shiitake or cremini)

¼ cup fresh parsley, chopped (for garnish)

Black pepper to taste

Instructions
 

Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

    In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, smoked paprika, and black salt. Blend until the mixture is smooth and creamy. If it’s too thick, you can add a bit of the reserved pasta water. Set aside.

      In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and the onions are translucent, about 3-4 minutes.

        Add the diced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes. Season with black pepper to taste.

          Pour the cashew cream mixture into the skillet with the mushrooms and onion. Stir well to combine and allow it to simmer for a few minutes until heated through.

            Toss the cooked spaghetti into the skillet with the sauce. Add a bit of reserved pasta water if the sauce is too thick. Mix well to coat the pasta evenly.

              Serve the vegan carbonara hot, garnished with fresh parsley and an extra sprinkle of black pepper.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4