Vegetarian Carbonara with Mushrooms
This vegetarian carbonara with smoky mushrooms is the ultimate comfort dish for a quick weeknight dinner! It's a great vegetarian alternative to classic spaghetti carbonara without sacrificing flavor! With smoky mushrooms, creamy carbonara sauce, and cheese!
Click on the stars to leave a vote!
Servings :
Calories : 578kcal
Ingredients
- 7 oz (200 g) spaghetti
- 2 tbsp chives chopped, or parsley
Smoked Mushrooms
- 1 tbsp oil
- 1 small onion minced
- 1 large garlic clove minced
- 7 oz (200 g) cremini mushroom sliced
- 1 tbsp soy sauce
- 1 tsp maple syrup or sugar
- 1 tsp liquid smoke
- ½ tsp dijon mustard
- ½ tsp ground smoked paprika or ground paprika
Carbonara Sauce
- 2 eggs
- ¼ cup (50 ml) heavy cream
- ¼ cup (40 g) grated parmesan cheese
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Cook spaghetti in a large pot of boiling salt water until al dente (check cooking time on the package label!). Drain spaghetti over a colander.
- Smoky Mushrooms: Heat a frying pan with oil. Sauté onion and garlic for 3 minutes.
- Add sliced mushrooms, and fry on medium-high heat for another 5 minutes.
- Mix soy sauce, liquid smoke, mustard, and paprika in a small bowl and add it to the mushrooms. Continue cooking for 2-3 minutes until the mushrooms have fully absorbed the sauce.
- Add cooked spaghetti and stir well.
- Carbonara Sauce: Mix eggs, cream, Parmesan cheese, nutmeg, salt, and pepper in a bowl.
- Remove the skillet from the heat, add carbonara sauce, and stir for one minute until the egg mixture has thickened slightly. → The residual heat should be enough here. After all, if it gets too hot, the eggs will start to set.
- Serve with fresh chives and season to taste with salt & pepper! Feel free to add a splash of lemon juice or lemon zest for a freshness kick.
Notes
Mushrooms: I like to use cremini mushrooms. Feel free to use king oyster, shiitake, or portobello mushrooms.
Leftovers: Vegetarian spaghetti carbonara tastes best when freshly cooked. Unfortunately, if leftovers are reheated, the egg mixture won't be as silky smooth as when freshly served. Nevertheless, if you have leftovers, store them for up to one day in an airtight container in the refrigerator and reheat them with s splash of water in a skillet.
Note: The original carbonara recipe is made with eggs or egg yolks, and doesn't contain cream. However, I like to add a splash of cream. It makes for an even creamier sauce and is easier to handle. If you prefer the classic vegetarian carbonara recipe, substitute it with 2-4 tablespoons of reserved pasta cooking water.
Nutrition
Calories: 578kcal | Carbohydrates: 83g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 491mg | Potassium: 685mg | Fiber: 4g | Sugar: 8g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 292mg | Iron: 3mg