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Carbonara (British)

Carbonara (British)

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 2

This is one of the first things I made when I went vegan. I remember thinking how creamy it was but obviously contains no dairy or egg. Using wholegrain spaghetti keeps it healthy with extra fibre and nutrients. This dish is packed with flavors and contains protein and no cholesterol. Ready in under 30 minutes.

Author Aaron Calder Vegan
by Aaron Calder Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Carbonara, British Style (2 Servings)
Needed Kitchenware: Cooking pot, large frying/non-stick pan
  • Whole wheat spaghetti (portion for 2 people)
  • 1 tbsp oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2-3 strips of vegan "bacon", cut into small strips
  • ½ cup frozen peas
  • 1 cup plant-based cream (soy, oat, coconut, cashew)
  • ½ tsp English mustard
  • 3 tbsp nutritional yeast
  • Generous pinch of pink/sea salt
  • Black pepper, ground, to taste
  • ½ tsp smoked paprika
  • 30g vegan cheese, mature, grated
  • (optional) pinch of black/kala namak salt
  • (optional) fresh parsley to garnish
Recipe Directions


  • Prepare the spaghetti according to the package instructions. Allow to cook while you're making the sauce.
  • Heat 1 tbsp oil in a large frying pan on a medium heat. Add the chopped onion and fry for 3-4 minutes to soften.
  • Add the garlic and stir in. Now add the sliced "bacon" and cook for a couple of minutes. Stir in the frozen peas and cook for a couple more minutes.
  • Pour in the cream, mustard, nutritional yeast, salt, pepper, and paprika. Simmer for 2-3 minutes stirring occasionally.
  • Add the cheese and give it a good stir. Add the black salt (optional) and one final mix.
  • Drain the cooked pasta and add to the sauce. Coat the pasta in the sauce and it's ready to serve.
  • I love to add a little grated Parmesan (Violife), fresh parley, and a pinch of paprika. Serve as it comes or with garlic bread. Enjoy!

Like most of my recipes this is a versatile dish and you can use any cream (oat, soy, cashew or coconut).

I like to add a pinch of black salt at the end to add a little egg flavor.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: Carbonara, British Style
Servings: 2
Information per serving:
Energy: 1,011.6 kcal
Carbohydrate: 94 g
Protein: 26.4 g
Fiber: 13.8 g
Sugar: 8.6 g
Fat: 57.5 g
Monounsaturated Fat: 5.4 g
Polyunsatured Fat: 2 g
Omega-3: 0.1 g
Omega-6: 1.8 g
Saturated Fat: 32.2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 28.8 mg 7% DV
Folate: 75.2 µg 19% DV
A: 103.1 IU 15% DV
B1: 2 mg 186% DV
B2: 0.3 mg 26% DV
B3: 17.8 mg 127% DV
B5: 26.9 mg 539% DV
B6: 7.5 mg 580% DV
B12: 0.4 mg 16% DV
C: 7.4 mg 10% DV
D: 0 IU 0% DV
E: 1.5 mg 10% DV
K: 15.8 µg 18% DV
Calcium: 145.6 mg 15% DV
Copper: 0.6 mg 62% DV
Iron: 5 mg 28% DV
Magnesium: 129.3 mg 40% DV
Manganese: 3.1 mg 171% DV
Phosphorus: 470.5 mg 67% DV
Potassium: 342.8 mg 7% DV
Selenium: 93.4 µg 170% DV
Sodium: 1454 mg 97% DV
Zinc: 5.5 mg 69% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan Italian, but English/American/Britich Carbonara in style served with garlic bread

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