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Vegan Carbonara

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Vegan Carbonara

15 minutes total

If you're in the mood for a delectable and inclusive 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 4

320g Barilla® Spaghetti No.5
250g (1 medium size) Eggplant
10ml Soy sauce or Tamari sauce
200g Vegetal cream
5g Turmeric
5g Kala Namak
10ml E.V.O.O
To taste Black Pepper
to taste Salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil 320g of spaghetti in salted water until the are perfectly "al dente." A very important tip: set aside some of the cooking water in a cup for later.

  • Spaghetti

Step 2

In a dedicate pan, toast 5g of turmeric and 5g of Kala Namak for 30 seconds. Then, pour in 200g of vegetal cream. Stir everything well on low heat, to prevent the burning of the delicate ingredients. Finally, stir until the sauce turns into a rich, egg yolk yellow color.

  • Turmeric
  • Kala Namak
  • Vegetal cream

Step 3

Now, chop 250g of eggplant into 1cm wide chunks. Stir fry in a pan with 10ml of extra virgin olive oil until golden brown. It shouldn’t take much longer than 10 minutes.

  • Eggplant
  • Extra Virgin olive oil

Step 4

At the last minute, add 10ml of soy sauce or Tamari sauce. Stir fry for a few seconds more.

Step 5

Drain the spaghetti and toss together with the egg sauce in a bowl. Adjust saltiness to taste by adding a little of the cooking water.

Step 6

Serve in a bowl and top with an abundant portion of stir fried eggplants. Sprinkle with black pepper and salt to taste and get ready to enjoy a perfect vegan-friendly pasta Carbonara!

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.

Spaghetti No. 5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

  • Pack size 500g