This vegan version of pasta carbonara is a delicious plant-based alternative to the traditional recipe, with mushrooms standing in for the meat. It’s the perfect weeknight dinner!
Pasta carbonara is a classic Italian dish known for its creamy texture and rich flavours, but the traditional version is made with eggs, cheese, and pancetta or bacon. That’s not going to work if you’re vegan!
In my vegan recipe for pasta carbonara, I leave out the animal products while still maintaining the creaminess thanks to a cheesy cashew cream sauce. Mushrooms are sautéed until tender, adding some earthy depth and meatiness to the dish. And the whole thing comes together in just 40 minutes!
Why You’ll Love This Pasta Carbonara Recipe
- Completely plant-based . Unlike traditional carbonara, this recipe is completely free of animal products, so it’s a pasta carbonara everyone can enjoy!
- Easy to make . As with most pasta recipes, this one is simple! That makes it perfect for busy weeknights. (Try my rasta pasta and pasta primavera too!)
- Creamy and flavourful . The cashew sauce is fabulously rich, creamy, and smooth, coating every strand of pasta with deliciousness.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Sauce:
- Olive oil
- Yellow onion – If you’d like, you can use shallots instead.
- Garlic
- Raw cashews – I like to use cashew pieces, which are less expensive than whole cashews.
- Nutritional yeast – This adds cheesy flavour without the actual cheese (or vegan cheese shreds).
- Dijon mustard – Dijon gives you the ability to add lots of depth with a single ingredient.
- Plant milk – It should be unsweetened and unflavoured.
- Salt and pepper
For the Pasta:
- Salt
- Spaghetti
- Vegan butter – I like to use my homemade vegan butter recipe .
- Cremini mushrooms – You may also find these sold as baby bellas.
- Salt and pepper
- Fresh parsley – For garnish. Flat-leaf parsley is most common in Italian dishes, but curly parsley is fine too.
How to Make Pasta Carbonara
- Sauté. Cook the onion in the olive oil until it’s softened, then add the garlic and cook until fragrant. Remove from heat.
- Blend. Puree the onions and garlic with the cashews, nutritional yeast , Dijon, and plant milk. Season to taste.
- Cook the pasta. Boil the pasta in salted water until it’s al dente. Reserve two cups of pasta water from the pot before draining.
- Sauté the mushrooms. Melt the vegan butter in a large saucepan; add the mushrooms, season with salt and pepper, and cook until caramelised.
- Put it all together. Add the pasta to the mushrooms. Reduce the heat to low and add the sauce. Toss to coat, adding the reserved pasta water as needed. Garnish with parsley and serve.
Tips and Variations
- Don’t skip salting the pasta water . This is crucial for adding flavour to the pasta itself and a must for any pasta recipe!
- Make sure to reserve some of the pasta water . The starchy water helps to create a silky smooth sauce and also keeps it from being too thick once mixed with the pasta.
- Add more veggies . Wilt spinach into the pasta at the end of the cooking time, or stir in thawed frozen peas.
- Make it smoky . For a smokiness reminiscent of pancetta or bacon, try adding smoked paprika or a few drops of liquid smoke to the sauce.
What to Serve With Pasta Carbonara
I always love pairing pasta with a fresh salad, like this easy vegan Caesar salad . You can’t go wrong with bread either—it’s great for soaking up the creamy sauce! Try my olive bread or roasted garlic bread . A simple vegetable side dish like balsamic roasted vegetables also works well.
How to Store Leftovers
Store leftover pasta carbonara in an airtight container; you can keep it in the refrigerator for up to 3-4 days. When you’re ready to enjoy the leftovers, reheat them in a skillet over medium heat or in the microwave, adding a splash of plant milk to loosen up the sauce.
Can I Freeze This Recipe?
For longer storage, you can freeze pasta carbonara in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating for the best results.
More Vegan Pasta Recipes
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
- Miso Butter Pasta
- Hummus Pasta
Ingredients
For the sauce:
- 1 tablespoon olive oil
- ½ yellow onion , chopped
- 2 cloves garlic , minced
- 1 ¾ cup raw cashews
- ½ cup nutritional yeast
- 1 ½ tablespoon Dijon mustard
- 2 cups neutral unsweetened plant milk
- Salt and pepper to taste
For the pasta:
- 1 teaspoon salt , for the pasta water
- 1 pound spaghetti
- 3 tablespoons vegan butter
- 16 ounces sliced cremini mushrooms
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley , for garnish
Instructions
For the sauce:
- Heat the olive oil over medium-high heat in a small saucepan. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
- Add the sauteed veggies to a blender along with the cashews, nutritional yeast, Dijon, and plant milk. Blend until smooth.
- Taste the sauce and blend in additional salt and pepper to taste.
Make the pasta:
- Bring a large pot of water to a boil and add the salt. Add the pasta and boil per the package’s instructions until al dente. Scoop 2 cups of pasta water out of the pot and drain the pasta.
- While the pasta is boiling, melt the vegan butter over medium heat in a large, heavy-bottomed saucepan. Add the mushrooms and season with salt and pepper. Saute until softened and nicely caramelized.
- Add the pasta to the pan with the mushrooms. Reduce the heat to low and add the sauce. Toss until the sauce has thoroughly coated every strand of pasta. Add some of the reserved pasta water as needed if the sauce is too thick.
- Serve warm, garnished with fresh parsley.
Notes
Pasta Carbonara
Ingredients
For the sauce:
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 2 cloves garlic minced
- 1 ¾ cup raw cashews
- ½ cup nutritional yeast
- 1 ½ tablespoon Dijon mustard
- 2 cups neutral unsweetened plant milk
- Salt and pepper to taste
For the pasta:
- 1 teaspoon salt for the pasta water
- 1 pound spaghetti
- 3 tablespoons vegan butter
- 16 ounces sliced cremini mushrooms
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh parsley for garnish
Instructions
For the sauce:
- Heat the olive oil over medium-high heat in a small saucepan. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
- Add the sauteed veggies to a blender along with the cashews, nutritional yeast, Dijon, and plant milk. Blend until smooth.
- Taste the sauce and blend in additional salt and pepper to taste.
Make the pasta:
- Bring a large pot of water to a boil and add the salt. Add the pasta and boil per the package’s instructions until al dente. Scoop 2 cups of pasta water out of the pot and drain the pasta.
- While the pasta is boiling, melt the vegan butter over medium heat in a large, heavy-bottomed saucepan. Add the mushrooms and season with salt and pepper. Saute until softened and nicely caramelized.
- Add the pasta to the pan with the mushrooms. Reduce the heat to low and add the sauce. Toss until the sauce has thoroughly coated every strand of pasta. Add some of the reserved pasta water as needed if the sauce is too thick.
- Serve warm, garnished with fresh parsley.
Notes
Nutrition
Pasta Carbonara https://jessicainthekitchen.com/pasta-carbonara/ August 23, 2024
Tender roasted eggplant is rolled up with vegan cheeses and fresh basil then smothered in tomato sauce to make this hearty eggplant rollatini recipe. It’s fantastic for meal prep too!
If you’ve ever had lasagna roll-ups before, eggplant rollatini is almost the same thing, but the lasagna noodles are swapped for eggplant. This makes eggplant rollatini a little bit lighter in the carb department, and a little more flavourful thanks to the roasted eggplant. It’s plenty cheesy, super easy, and guaranteed to be a hit with vegans and non-vegans alike!
Why You’ll Love This Eggplant Rollatini Recipe
- So many meal prep options . You can roast the eggplant in advance; you can make the filling in advance. You can assemble the whole recipe ahead of time and either freeze it or pop it in the fridge for later. However you want to prep it, it’s going to work out perfectly!
- Ideal for special occasions . Eggplant rollatini is easy enough for a weeknight dinner, but it’s also a great option for a dinner party or holiday gathering because it looks fancy and tastes like something special.
- Cheesy vegan goodness . This recipe is SO cheesy, but without any dairy! The combination of vegan mozzarella, Parmesan, and ricotta creates the perfect texture and taste—you will forget it’s plant-based!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggplant – Look for eggplant that’s roughly the same shape from top to bottom for even rolls.
- Kosher salt
- Olive oil
- Tomato sauce – I like to use my homemade tomato sauce .
- Vegan ricotta cheese – I used Kite Hill brand, but homemade vegan ricotta works too.
- Vegan Parmesan cheese – I used Violife, but you could also use my vegan Parmesan cheese recipe.
- Vegan mozzarella cheese
- Cornstarch
- Fresh basil leaves – Fresh basil is much more flavourful than dried!
- Garlic
- Seasonings – Dried oregano, kosher salt, black pepper, and red pepper flakes.
How to Make Eggplant Rollatini
- Prep the eggplant . Slice it lengthwise, then place it on a paper-towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes, then blot dry.
- Roast . Set the eggplant on a greased baking sheet and spray the tops with oil. Bake in a 400ºF oven for 10 minutes.
- Make the filling . Stir together the ricotta, Parmesan cheese, 1⁄4 cup of mozzarella, cornstarch, basil, garlic, and seasonings in a mixing bowl.
- Assemble . Spread a cup of tomato sauce in the bottom of a baking dish. Roll the filling into the eggplant slices and place the rolls seam-side-down in the dish. Add the remaining sauce and cheese.
- Bake . Cover the dish with foil and bake for 30 minutes, then uncover and bake for 10 minutes more.
- Finish . Rest for 5 to 10 minutes, then serve with additional vegan Parmesan cheese and basil.
Tips and Variations
- Choose firm, shiny eggplants . Look for eggplants with smooth, unblemished skin that feel heavy for their size. This indicates they are fresh and ripe.
- Cut even slices. This can be difficult when you’re cutting eggplant from top to bottom, but a mandoline slicer can help.
- Don’t overfill the eggplant . If you do, the filling will spill out when you roll it up and your eggplant rolls will have trouble staying together!
- Add pesto . Stir basil pesto into the ricotta filling for even more basil flavor.
Serving Suggestions
Pair eggplant rollatini with a fresh salad and some crusty bread for a satisfying vegan dinner. It’s also great with homemade garlic and rosemary focaccia bread , olive bread , and roasted garlic bread .
How to Store Leftovers
Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
Can I Freeze This Recipe?
To freeze eggplant rollatini, transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Italian-Inspired Recipes
- Vegan Chicken Parmesan
- The Best Vegan Lasagna
- Arrabbiata Sauce
- Baked Eggplant Parmesan
- Vegan Stuffed Shells
Ingredients
- 2 large eggplant ( 1 ½ pounds) , 681 grams
- Kosher salt
- Olive oil
- 2 ½ cups tomato sauce ( 24 ounces) , 680 grams
- 1 cup vegan ricotta cheese , I used Kite Hill brand, 227 grams
- ¼ cup vegan Parmesan cheese , grated; I used Violife brand, 16 grams
- ½ cup vegan mozzarella cheese , divided; I used Violife brand, 56 grams
- 2 tablespoons cornstarch , 16 grams
- 2 tablespoons fresh basil leaves , chopped
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400ºF / 205ºC.
- Remove stems from eggplant and cut into 1⁄4-inch slices lengthwise. Place paper towels on a baking sheet and lay the eggplant slices on the paper towels. Sprinkle both sides with kosher salt and leave to sweat for 15 minutes. After the resting time has elapsed, blot the eggplant dry with paper towels.
- Spray a baking sheet with olive oil (or other non-stick cooking spray). Lay the dried eggplant slices on the baking sheet in a single layer. Spray the tops with oil.
- Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool for 10 minutes.
- While the eggplant is cooling, prepare the filling by mixing the ricotta cheese, parmesan cheese, 1⁄4 cup of the mozzarella cheese, cornstarch, basil, garlic, oregano, salt, black pepper, and red pepper flakes in a large mixing bowl.
- Pour 1 cup of the tomato sauce in the bottom of a 9×13 baking dish and spread it into an even layer.
- Working with one piece of eggplant at a time, spread about 2 tablespoons of filling over the eggplant. Then roll the eggplant slice up into a spiral. Place it with the seam side down on the sauce in the baking dish. Repeat with the remaining slices of eggplant and filling.
- Spoon the remaining sauce over the eggplant rolls and sprinkle with the remaining mozzarella cheese.
- Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes. Remove from the oven and rest for 5-10 minutes before serving.
- Garnish with additional grated parmesan cheese and fresh basil.
Notes
- To store : Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
- To freeze : Transfer leftover eggplant rollatini to an airtight container and keep it in the refrigerator for up to 4 days. Large portions can be reheated covered in a 350ºF oven, while smaller portions can be heated up in the microwave.
