Vegan Mushroom Carbonara

This vegan mushroom carbonara is creamy, flavorful and super easy to make. It's one of those delicious recipes that you simply have to try if you love all things mushroom.

Carbonara is one of the most famous Italian pasta sauces, and it follows a very specific recipe that includes fresh egg yolks. As such, it's difficult to replicate it in a vegan way.

This doesn't mean, however, that it's impossible to enjoy a plate of creamy "carbonara" as a vegan. You just have to be creative and accept that it's only going to be a carbonara-style recipe.

This vegan mushroom "carbonara" is a deliciously creamy and cheesy pasta dish that you should definitely try if you like mushrooms.

I make it with two types of mushrooms, crimini and shiitake, for extra flavor. The mushrooms are replicating the guanciale in traditional carbonara, but I like to add lots of them, not just a few, as you'd do with guanciale.

To make the sauce creamy, I use a mix of plant-based butter and cream. I also use some dry white wine, fresh thyme and garlic for extra flavor.

Why you'll love this vegan mushroom carbonara

• It's very easy to make, and you can have it on the table in under 30 minutes.
• It's creamy and has loads of flavor.
• You can make it with any kind of mushrooms you like.

Ingredients and substitutions

Olive oil + plant-based butter - Sauteeing the mushrooms in a mix of olive oil and plant-based butter infuses them with a lot of flavor. You can skip the butter and only use olive oil, but you'll miss out on the "buttery" taste.

Mushrooms - I used a mix of crimini and shiitake mushrooms, but other great options are baby Bella mushrooms, oyster mushrooms and chestnut mushrooms.

Garlic - Freshly chopped or minced garlic is best in this recipe.

Fresh thyme - If you don't have fresh herbs, you can substitute with ½ teaspoon dried thyme or 1 teaspoon Italian seasoning mix.

Dry white wine - Any dry white wine works here. I typically go for Pinot Grigio or Sauvignon Blanc. If you don't cook with alcohol, substitute with the same quality of vegetable stock.

Plant-based cream - I used the plant-based cream from Elmlea. Any cashew or soy-based plant-based cream would be ok here.

Pasta - Spaghetti, linguine and tagliatelle are all good choices for this vegan carbonara.

Plant-based Parmesan - I like to use the "parmesan" from Violife because it has a cheesy flavor that' quite close to the real thing.

How to make vegan carbonara

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package.

Meanwhile, heat the oil in a large, deep pan and melt the plant-based butter in it. Add the mushrooms and cook over medium heat for 10 minutes, stirring often, until they reduce in size and there's little liquid left.

Stir in the garlic and fresh thyme and continue to cook for another minute.

Add the dry white wine and cook for 1-2 minutes until the alcohol mostly evaporates. Stir in the plant-based cream and simmer for 2-3 minutes until the sauce thickens.

Transfer the cooked pasta to the pan and toss well to cover it in the sauce. Stir in the grated plant-based Parmesan, season to taste and serve immediately.

Leftovers and storage

• This vegan pasta carbonara is best served immediately, but if you have any leftovers, they'll keep well in the fridge for up to 3 days in an airtight container.
• It's best to reheat this pasta dish in the microwave. Keep in mind that the sauce will have a different consistency when reheated.
• This recipe is not suitable for freezing.

Recipe notes and tips

• Add 1-2 tablespoons nutritional yeast with the plant-based Parmesan or as a substitute.
• Reserve some of the pasta water before draining and use it to thin the sauce if it looks too thick.
• Add some smoked paprika or a bit of liquid smoke to make this vegan carbonara slightly smoky.

If you liked this vegan mushroom carbonara, you might also like some of my other easy vegan pasta recipes:

• Vegan Pasta Primavera
• Vegan Chickpea Pasta Sauce
• Coconut Milk Pasta Sauce
• Vegan Lemon Garlic Pasta with Kale
• Vegan Leek and Mushroom Pasta

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.