Vegan Spanish Pasta Carbonara

January 23, 2021

Pasta carbonara is made with egg yolks, parmesan cheese and extra virgin olive oil, but in Spain is usually made with cream, even in some Italian restaurants, I don’t know why. I have chosen to make the traditional Spanish Carbonara recipe for the first time! When I lived in Spain, I fell in love with their recipes.

Vegan Spanish Pasta Carbonara

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 15 mins
  • Total: 25 mins
  • Main Dish
  • Italian


  • 18 ounces pasta of your choice (500 g), we used brown rice spaghetti
  • 10 ounces firm tofu (275 g)
  • 1/2 cup plant milk of your choice (125 ml), we used soy milk
  • 1/2 cup vegan parmesan cheese or nutritional yeast (8 tbsp)
  • 1/4 cup nutritional yeast (4 tbsp)
  • 2 tbsp lemon juice
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1/8 ground black pepper
  • Vegan bacon to taste, about 3 slices for each serving
  • Fresh parsley to taste


  1. Cook the pasta according to package directions.
  2. Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.
  3. When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
  4. Serve with some fresh parsley on top, more pepper and more bacon (optional).
  5. Store the pasta carbonara in the fridge in a sealed container for up to 4 days.


  • Use any type of pasta you want.
  • Adding 1 tsp of turmeric powder you’ll get a beautiful color, but if you’re not a big fan of this ingredient, omit it or add just 1/2 tsp.
  • If you don’t eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.


  • Serving Size: 1/8 of the recipe using nutritional yeast instead of the vegan parmesan cheese and without the bacon
  • Calories: 375
  • Sugar: 2.2 g
  • Sodium: 195.9 mg
  • Fat: 7.3 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 61.3 g
  • Fiber: 10.6 g
  • Protein: 22.9 g

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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