30-Minute Spaghetti Carbonara
Who says you need hours to pull off restaurant-level Spaghetti Carbonara? This version ditches eggs, bacon, and guilt — you’re welcome. It’s rich, creamy, and so smooth you’d swear it flirted with you. Silky pasta gets tossed in a dreamy, dairy-free sauce that clings to every strand like a devoted ex. The best part? It’s ready faster than you can decide what to watch on Netflix. Minimal ingredients, zero chaos, and pure comfort in a bowl — this is dinner therapy done right. Pair it with sarcasm, a fork, and maybe a glass of wine.
30-Minute Spaghetti Carbonara
A quick, vegan twist on classic carbonara — creamy, rich, and made in just 30 minutes using simple, wholesome ingredients.
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
- While pasta cooks, blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, and black salt until silky.
- Heat olive oil in a skillet and pour in the sauce. Cook for 3–5 minutes, stirring until thick and creamy.
- Add black pepper and a splash of pasta water for perfect consistency.
- Toss the cooked spaghetti into the sauce, coating every strand beautifully.
- For extra flavor, cook smoked tofu or coconut flakes in soy sauce and paprika until crisp.
- Sprinkle the crispy topping over your pasta for that “bacon” crunch moment.
- Garnish with fresh parsley or a little lemon zest if you’re feeling fancy.
- Serve warm and pretend you spent all day perfecting it — we won’t tell.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
Vitamins and Minerals (Per Serving)
- Iron: 12%
- Vitamin B6: 8%
- Calcium: 6%
- Magnesium: 10%
- Potassium: 9%
Additional Notes / Tips
- Always save some pasta water — it’s liquid gold for adjusting sauce texture.
- Add sautéed mushrooms or peas for extra depth and color.
- Nutritional yeast gives that cheesy flavor — don’t skip it.
- Make it gluten-free by using chickpea or rice pasta.
- This recipe reheats like a dream — assuming there are leftovers.
