Spaghetti Carbonara

For a seriously impressive meal, this vegan spaghetti carbonara comes together so easily! Because of this, it is one of my staple dishes when I know I’m cooking for other people. The cooking process is stress-free and the result is great every time.

The recipe calls for black salt, also known as kala namak, to give it a slight egginess like traditional spaghetti carbonara, but it is not meant to overpower the dish and can be optional if you don’t have black salt in your pantry.

Vegan Spaghetti Carbonara Recipe:

Serves 4-6

Ingredients

• Crispy Shiitake Mushrooms
  • 2 tbsp olive oil
  • 16 oz shiitake mushrooms
  • 1/4 tsp salt
• Carbonara Sauce
  • 2 tbsp olive oil
  • 1 yellow onion, small dice
  • 4 cloves garlic, minced
  • 14 oz silken tofu
  • 2 tbsp nutritional yeast
  • 1/2 cup plain yogurt
  • 2 tsp sea salt
  • Pinch of black salt, to taste
• 8-oz. spaghetti, cooked according to package instructions
• Chives, minced
• Black Pepper

Directions

1. To make the crispy shiitake: In a medium bowl, toss the mushrooms in oil. Add salt and toss again.
2. Heat a large skillet over medium heat and add the mushrooms. Toss frequently for 10-15 minutes, until they become crispy. Remove from heat and set aside.
3. To make the carbonara sauce: Heat olive oil in a large pan over medium heat. Stir in onions and garlic. Cook until onions become translucent, about 10 minutes, stirring occasionally. Remove from heat.
4. In a high-speed blender, add the cooked onions and garlic, silken tofu, nutritional yeast, yogurt, sea salt, and black salt. Blend until fully combined and smooth.
5. Add sauce to cooked spaghetti. Serve pasta with crispy shiitake, chives, and black pepper.

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