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Creamy Vegan Spaghetti Carbonara

By February 1, 2022June 8th, 2022No Comments
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Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.


  • 1 box Explore Cuisine Organic Black Bean Spaghetti
  • 7 ounces silken tofu, drained
  • 1 tablespoon white miso
  • 1 pinch red pepper flakes
  • 1 dash smoked paprika
  • 1/4 cup water
  • 1/4 cup white wine
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil, divided
  • 1/2 pound oyster mushrooms
  • 1 dash salt
  • 1 dash fresh ground black pepper


  1. Cook pasta according to package directions. Reserve 1/4 cup of pasta water for later.
  2. To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add 1/4 cup olive oil, season with salt and pepper.
  3. To a large saute pan over high heat, add remaining 1/4 cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate.
  4. Add creamy sauce to pan, add cooked pasta and 1/4 cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.


Recipe provided by INFRA.

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