March 15, 2014

Creamy Vegan Carbonara. ~ Emily Chesher {Recipe}

Vegan-carbonara-pasta-recipe copy

This truly is a creamy, decadent, guilt-free comfort food.

Sure, it could never compare to the queenly realm of fruits and vegetables, but hey, sometimes you want something warm and dense, almost like a cuddle from the inside.

Truth be told, creamy pasta has never interested me. In fact, I don’t think I have ever ordered a plate of it in my life—I might have tried a mouthful from a friends plate here and there over the years, however there was no way that I wanted to be clogging my body up with all of that pointless creamy dairy fat.

Even when I was still eating dairy I felt it was just far too fatty and excessive when there are such clean, tasty tomato sauces that actually contain some nutrition and are just as delicious!

This is why I was so surprised when out of the blue I had had an intense craving for a creamy pasta. I immediately set to work to create my own dairy free version from random ingredients I had in the kitchen, and it turned out to be mind-blowingly delicious. The flavours in the sauce are deep and smokey and…almost enchanting.

You will know what I mean when you take a bite.


Organic gluten free pasta of your choice—enough for one large serving (mine was made from organic quinoa—I think its holds together much better than rice or corn pasta).

Coconut milk or creamfor one person use half a can (less or more depending how much sauce you like to have on your pasta).

There is little difference between the two so either is fine (It’s important to use a high quality coconut milk or cream with a sooth texture. Give the can a shake to feel that it is a smooth liquid consistency, you don’t want one that has hard chunks floating in coconut water, you want a smooth creamy consistency, as though you would with butter cream or milk. P.S.—While I generally wouldn’t recommend eating foods that come in cans, this is an exception as I find the best coconut milks and creams available in my area are canned.)

1 teaspoon Braggs Organic Sea Kelp Delight Seasoning (or any other kelp granules/sprinkle). The kelp gives a deep smoky flavour similar to the flavour bacon gives to a carbonara.

1-2 cup button mushrooms (or mushroom of your choice)

1-2 heaped tablespoons of scallion, spring onion or parsley—any green of your choice

Organic tamari or soy sauce—a few good splashes to taste

Chili flakes (optional)

Nutritional Yeast—sprinkle over the top as your vegan “parmesan cheese”

Cracked pepper to taste

1 teaspoon coconut oil

1 large teaspoon of lovenot optional, must have

Get Cooking:

When the pasta is almost ready, start making the sauce. Place the coconut oil in the pan and add the mushrooms and greens, when they have softened and reduced down a little, add the remaining ingredients besides the nutritional yeast. Drain your pasta and then add it into the pan with the sauce and stir around. Serve and sprinkle the nutritional yeast.

Get ready for some serious cruelty free soul comforting yum!


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Editorial Assistant: Emily Bartran / Editor: Rachel Nussbaum

Photo: Courtesy of author

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Emily Chesher