Vegan Fettuccine Carbonara
Elevate your pasta night with this irresistible Vegan Fettuccine Carbonara, a plant-based twist on the classic Italian favorite. Crafted with velvety silken tofu, nutritional yeast, and a hint of turmeric for that golden hue, the creamy sauce is both decadent and dairy-free. Crispy vegan bacon adds smoky flavor and a perfect textural contrast, while fettuccine pasta is delicately coated in the rich, garlic-infused sauce. Quick and easy to prepare, this recipe is ready in just 35 minutes, making it ideal for weeknight meals or special occasions. Finished with a sprinkle of fresh parsley, this dish delivers indulgence with zero compromise—perfect for vegans and anyone craving a modern take on carbonara.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 250 grams Silken tofu
- 4 tablespoons Nutritional yeast
- 1 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.25 cup Fresh parsley
- 100 grams Vegan bacon
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced vegan bacon and cook until crispy and golden brown, about 5-7 minutes. Remove from pan and set aside.
In the same skillet, add another tablespoon of olive oil and minced garlic. Cook until fragrant, about 1 minute. Be careful not to burn the garlic.
In a blender, combine the silken tofu, nutritional yeast, almond milk, lemon juice, turmeric, salt, black pepper, and smoked paprika. Blend until smooth and creamy.
Pour the tofu mixture into the skillet with the garlic and cook over low heat, stirring frequently, until heated through and slightly thickened, about 3-5 minutes.
Add the cooked fettuccine and vegan bacon to the skillet, tossing gently to combine and coat the pasta evenly with the sauce.
Serve the fettuccine carbonara immediately, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 18.3 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 692 mg | 53% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1371 mg | 29% | |
*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.
