You can make the most amazing Italian carbonara recipe ever, based totally on plants. Yes, that’s right! This rich Vegan Carbonara with Pumpkin calls upon pumpkin, mushrooms, and tempeh bacon to create a rich, creamy pasta that is both hearty and satisfying. It only takes about 20 minutes to whip up this easy carbonara recipe as the main event of your meal, along with a crisp side salad. You can even serve it right out of the pan to cut down on dishes!
It is a simple, rustic Italian pasta dish, which originates from Rome dating back to the 20th century. Its trademark ingredients are a long thin pasta, such as spaghetti or linguine, eggs, cured pork (bacon), hard cheese, and black pepper. To make this recipe vegan, I took a spin off the original roots of carbonara recipes to remove the meat, eggs, and cheese, and replace them with tempeh bacon and pumpkin for creaminess, flavor, and color.
You start by cooking your pasta in boiling water until al dente. Then you reserve some of the pasta water for later. While this is cooking, you can sauté the tempeh bacon and mushrooms, and add the pumpkin, creamer, reserved pasta water, and seasonings. Then top with vegan parmesan cheese. Yum!
Make the best carbonara recipe ever with this Vegan Carbonara with Pumpkin, which is filled with the flavors of tempeh bacon, pumpkin, mushrooms, and pasta. This vegan carbonara is a healthy, easy one-dish meal you can get on the table in 20 minutes!
*Learn how to make your own smoky tempeh bacon here—follow the recipe, except for omit the step of pan-frying or baking it. Just marinate the sliced tempeh bacon, drain it, and use the tempeh in step 5.
To make this recipe gluten-free, use gluten-free pasta and tempeh.
Keywords: vegan carbonara, carbonara recipe, what is carbonara, how to make carbonara, easy carbonara recipe
Discover other vegan pasta dinner recipes here:
Vegan Bolognese with Lentils and Walnuts
Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna
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