Creamy Vegan Carbonara with Shiitake Bacon

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Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5
Creamy Vegan Carbonara with Shiitake Bacon
Health Highlights
A completely plant-based way to have your carbonara!


2 1/2 cup Shiitake mushrooms, raw (de-stemmed & sliced, for shiitake bacon)
2 tbsp Extra virgin olive oil (for shiitake bacon)
1 dash Sea salt, fine (for shiitake bacon)
2 drop(s) Liquid smoke (optional)
1 dash Black pepper (to taste, for shiitake bacon)
1/4 cup hulled Hemp seeds, shelled (for hemp seed parmesan)
1/4 cup Nutritional yeast (for hemp seed parmesan)
1 dash Sea salt, fine (to taste, for hemp seed parmesan)
3 1/2 cup slices Zucchini (peeled, sliced)
6 clove(s) Garlic (peeled)
2 medium shallot(s) Shallots (peeled & cut into quarters)
2 tbsp Extra virgin olive oil
1/4 cup Nutritional yeast
3/4 cup Almond milk, unsweetened
1 tbsp White wine vinegar
1 1/2 tsp Arrowroot flour
1/2 tsp Sea salt, fine (more or less to taste)
1 dash Black salt (Kala Namak) (or truffle salt, optional - but highly recommended)
1/2 tsp Black pepper (to taste)
1 package (16oz) Linguine, dry (or spaghettini, cooked)
2 tbsp Parsley, fresh (chopped, for garnish)


To Make the Shiitake Bacon

  1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

  2. Cut the shitake mushrooms and toss them in a bowl with olive oil, sea salt, liquid smoke, and black pepper. Mix thoroughly coat. Place them on the baking sheet in an even layer.

  3. Bake for 20-30 minutes, turning and flipping every 5-8 min until golden brown and crispy.

  4. Remove from the oven and transfer the shiitake bacon to a plate lined with a paper towel. Pat off excess oil and let cool.

To Make the Hemp Parmesan

  1. Add the hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use.

To Make the Carbonara Pasta

  1. Once the shitake bacon is done cooking, turn the oven up to 400°F (204°C). Prep the remaining vegetables.

  2. Add the zucchini, garlic, shallots, and olive oil to a pan. Bake for 30 minutes, flipping halfway through baking.

  3. While the vegetables are cooking, bring a large pot of water to a boil and cook the linguine according to package instructions. Set aside 1 cup of pasta water before draining. 

  4. Add the roasted zucchini mixture to a blender along with the nutritional yeast, almond milk, white wine vinegar, arrowroot powder, sea salt, black/truffle salt, and black pepper. Blend on high until smooth.

  5. Heat a medium-sized saucepan over medium heat and once that is warmed up, pour the mixture into the pan. Whisk continuously for 3-4 minutes until thickened.

  6. Add the cooked linguine to a large serving bowl. Pour the creamy sauce over top and toss to coat (add in pasta water as needed to loosen the sauce).

  7. Divide between bowls, and top with the hemp seed parmesan, shiitake bacon, and garnish with fresh parsley.


Noodle options

  • This pasta can easily be made grain-free with zucchini noodles or grain-free noodles such as black bean, chickpea, or lentil noodles. 

Nutritional Highlights

  • Nutritional yeast is a nutrient-packed yeast that has been inactivated and does not contribute to any gut issues. People who have yeast intolerances should be okay consuming nutritional yeast.

Nutrition Facts

Per Portion

Calories 612
Calories from fat 159
Calories from saturated fat 19.1
Total Fat 17.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 9.2 g
Cholesterol 0
Sodium 515 mg
Potassium 1299 mg
Total Carbohydrate 89 g
Dietary Fiber 9.8 g
Sugars 5.7 g
Protein 29.3 g

Dietary servings

Per Portion

Grain 3.5
Meat Alternative 0.3
Milk Alternative 0.1
Vegetables 2.7

Energy sources