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30-Minute Spaghetti Carbonara

A quick, vegan twist on classic carbonara — creamy, rich, and made in just 30 minutes using simple, wholesome ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pasta:
  • Spaghetti – 300 g use whole wheat or gluten-free if preferred
  • Olive oil – 1 tbsp
  • Salt – for boiling water
For the Creamy Vegan Sauce:
  • Cashews – ½ cup soaked for 20 minutes
  • Nutritional yeast – 2 tbsp
  • Unsweetened almond milk – 1 cup
  • Garlic – 3 cloves minced
  • Lemon juice – 1 tbsp
  • Dijon mustard – 1 tsp
  • Black salt kala namak – ¼ tsp
  • Black pepper – ½ tsp
  • Olive oil – 1 tbsp
For the “Bacon” Crunch (Optional):
  • Smoked tofu or coconut flakes – ½ cup
  • Soy sauce – 1 tbsp
  • Smoked paprika – ¼ tsp

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
  2. While pasta cooks, blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, and black salt until silky.
  3. Heat olive oil in a skillet and pour in the sauce. Cook for 3–5 minutes, stirring until thick and creamy.
  4. Add black pepper and a splash of pasta water for perfect consistency.
  5. Toss the cooked spaghetti into the sauce, coating every strand beautifully.
  6. For extra flavor, cook smoked tofu or coconut flakes in soy sauce and paprika until crisp.
  7. Sprinkle the crispy topping over your pasta for that “bacon” crunch moment.
  8. Garnish with fresh parsley or a little lemon zest if you’re feeling fancy.
  9. 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.