Ingredients
Vegan Carbonara
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Shallot
- 1 Garlic
- 0.25 cup Raw Cashews
- 2 cups Water
- 1 Tablespoon White Miso Paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 0.25 teaspoon Ground Turmeric
Vegan Guanciale
- 1 pint, sliced Shiitake Mushrooms
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Smoked Paprika Powder
- 0.5 teaspoon Salt
Pasta
- 9 ounces Vegan Ravioli
- for garnish Parsley
Directions
This plant based carbonara ravioli has lot of flavor and is truly delicious.
You don’t need imitation bacon, cheeses, and eggs, to create a vegan version of an old classic.
This recipe draws inspiration from the traditional carbonara, but its wow factor is 100% original.
A traditional carbonara is made with eggs which results in a very creamy and yellow sauce.
To recreate this, I am using cashews for creaminess, miso for that salty bite and turmeric powder for that yellow color.
For that meaty bite, shiitake mushrooms that are roasted in the oven are added to the dish to make it a complete meal.
I love a good pasta dish and have it a couple of times a week!
You can use any kind of pasta for this recipe, however these days you can find vegan ravioli in most grocery stores or online!
Alternatively, spaghetti, fettucine, a short pasts or tortellini also work well in this recipe.
Please leave your review for this plant based carbonara ravioli recipe below.
For comments and questions, send me a message via Instagram where you will also find the video of this recipe.
Steps
1 Done | Make the Vegan CarbonaraHeat a large skillet then add olive oil, diced shallot and mined garlic. Sautee for a few minutes on medium-low heat heat until soft and golden. Next, add water and cashews and cook for a few minutes until water is reduced by half. Add miso and stir until fully dissolved, continue cooking on low heat. Add salt and black pepper to taste and a pinch of turmeric powder, just enough to obtain an “eggy” color. Next, turn heat off and let the contents of the pan rest while you prepare the vegan “guanciale”, see directions below. Once the contents of the skillet have cooled a bit, place them in a blender and mix until smooth and creamy. Keep warm and set aside. |
2 Done | Make the Vegan “Guanciale”Pre-heat the oven 400°F. Add the sliced shiitake mushroom to a bowl then add olive oil, smoked paprika, and salt. Toss to coat evenly. Transfer seasoned mushrooms to a baking sheet big enough to accommodate them without overlapping, and roast in the oven for 10-15 minutes until they are golden and crispy, resembling crispy “guanciale” or bacon. Keep warm and set aside. |
3 Done | Cook Ravioli and ServeBring a large pot of water to a boil on high heat. Once the water has reached a rapid boil, add salt and then the ravioli. Lower the heat to a gentle simmer and cook for 3 to 4 minutes. To serve, add a few spoonfuls of the vegan carbonara to plates then top with cooked ravioli. Drizzle with the rest of the sauce and top with the roasted mushrooms and garnish with fresh parsley. |
