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Vegan Carbonara

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Vegan Carbonara

15 minutes total

If you're in the mood for a delectable pasta dish that's perfect for vegans and non-vegans alike, look no further than our vegan-friendly carbonara recipe! This creamy and savory recipe is made with high quality plant-based ingredients and is incredibly easy to prepare. So why not treat yourself to a delicious, satisfying meal? Just follow our simple recipe and get ready to savor every bite!

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Ingredients

Serves 8

1 box Barilla® Gluten Free Spaghetti
2 tsp Turmeric
2 tsp Kala Namak spice
1 cup plant-based cream
1 large eggplant
¼ cup Extra Virgin Olive Oil
2 tbs Soy sauce or Tamari
to taste salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Cook pasta according to package directions. Reserve a little bit of cooking water.

  • Spaghetti

Step 2

Meanwhile, in a medium skillet toast turmeric and Kala Namak spice for 30 seconds, then pour in the cream and stir well on a low heat to avoid burning. Keep stirring until the sauce has turned into a nice egg yolky yellow cream.

  • Turmeric
  • Kala Namak

Step 3

Cut Eggplant into ½ inch pieces  and  fry in a pan with extra virgin olive oil until golden, about 10 minutes.

  • Eggplant
  • Extra Virgin olive oil

Step 4

Add soy sauce and stir fry again for a few seconds, right before serving.

  • Soy sauce

Step 5

Drain the pasta and in a bowl, toss with the turmeric and cream mixture.

Step 6

Top with fried eggplant and serve.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.