Dairy-Free Fettuccine Carbonara
Indulge in a decadent twist on a classic Italian favorite with this Dairy-Free Fettuccine Carbonara. Perfectly al dente fettuccine is coated in a velvety, plant-based sauce made from creamy almond milk, eggs, and nutritional yeast, delivering all the richness and flavor without the dairy. Crispy tempeh strips seasoned with garlic add bold, smoky notes that mimic traditional pancetta, while a sprinkle of parsley and a touch of lemon zest brighten the dish. Quick to prepare and irresistibly satisfying, this dairy-free carbonara is a must-try for vegan-friendly or lactose-sensitive pasta lovers. Ideal for weeknight dinners or entertaining, this recipe strikes the perfect balance between comforting familiarity and innovative plant-based cooking.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 8 ounces Tempeh, sliced into small strips
- 3 cloves Garlic, minced
- 3 Eggs, large
- 1 cup Nutritional yeast
- 1 cup Unsweetened almond milk
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 0.25 cup Parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the tempeh strips to the skillet and cook until they are golden brown and a bit crispy, about 5-7 minutes.
Add the minced garlic to the tempeh and cook for an additional 1 minute until fragrant. Remove from heat.
In a bowl, whisk together the eggs, nutritional yeast, almond milk, black pepper, and salt until smooth.
Return the drained pasta to the pot over low heat. Quickly stir in the egg mixture, mixing consistently, to create a creamy sauce without scrambling the eggs.
If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Add the cooked tempeh and garlic mixture to the pasta and toss well.
Sprinkle with chopped parsley and lemon zest.
Serve immediately with additional black pepper if desired.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 14.3 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 927 mg | 71% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
