Non-dairy carbonara

Non-dairy carbonara

Maybe the name is a bit over stated, but I thought I would make something that reminds me of the carbonara I ate in Mestre near Venice, Italy in 2007 with my family, when travelling first time abroad. I know the ingredients probably are far from a traditional pasta carbonara, but this the way I see it as a vegan dish.

Non-dairy carbonara
Serves 2
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Prep Time
5 min
Total Time
20 min
Prep Time
5 min
Total Time
20 min
Mushroom fill
  1. 1/2 onion (medium sized)
  2. 100g non-dairy mozarella (I personally use Tofutti)
  3. 1 tbsp. plant butter (or margerine)
  4. 75g brown mushrooms
  5. 1 tsp salt
  6. 1 tsp paprika
  7. 1 tsp nutritional yeast (optional)
  8. 1 tsp french herbs (optional)
  9. 1 hand of fresh basil
  1. 125g whole wheat pasta
  2. 400ml warm water
  3. 1 tsp salt
  1. Cook pasta in 400 ml warm water for about 10 minutes on medium heat. Add 1 tsp of salt
Mushrooms / filling
  1. Cut onions and mushrooms in small pieces
  2. Add plant butter to a saute pan, and wait until it melts
  3. Add onions and cook for 2-3 minutes until slightly golden
  4. Add a bit of warm water (a quarter of a glass) and add the mushrooms
  5. Add 1 tsp salt and nutritional yeast along with the french herbs and paprika
  6. Cook for 10 minutes until mushrooms become soft
  1. When pasta is cooked, remove water from the pasta and add it to the mushroom pan
  2. Add non-dairy mozarella and 50ml of warm water
  3. Cook for additional 5 minutes or until the mozarella melts and it becomes like a sauce
  4. Serve with fresh basil on top
  1. If you cannot find vegan mozarella, any vegan cheese would do, just remember to grate it so it mixes beautifully with the rest. Silk tofu would probably also be fine enough if pressed with a fork in small bits.
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