Vegan Carbonara pasta


a vegan version of a great italian classic

Carbonara is traditionally made with cheese, pork and eggs (or cream), so not vegan-friendly at all.

Antonio Amato recipe is made with smoking tofu buth you can replace it with smoked seitan, both will give the dish a delicious smoked aroma.

While spaghetti is the most common pasta used for carbonara, you can basically use any kind of long o short pasta. We used Bucatini pasta, which is like spaghetti but a bit fatter and hollow. It’s great for soaking up sauces plus you can whistle through the long tubes which is a bit of a novelty.

This vegan twist on the traditional dish ‘Bucatini Carbonara’ is perfect for any night when you need a quick, easy meal on the table. Not only will it rival its traditional counterpart when it comes to creamy deliciousness, but it beats it hands down when it comes to nutritional goodness. It’s been a big hit with our family and we hope you love it too!


320 gr Bucatini Antonio Amato pasta

50 gr Smoked Tofu

150 ml Soy cream

1 tea scoop Turmeric powder

50 gr Onions

black pepper to taste

salt to taste

Antonio Amato EVO oil to taste


Heat a large pan of water and cook the pasta as per the instructions on the packet.

Gently heat the oil in a large, deep-sided frying pan (skillet) and add the onions. In a glass, add the soy cream with a turmeric and blend well.

Cute into little cubes the smoked tofu and pour into the pan, stir through. When the pasta is ready, drain “al dente”, reserving pasta-cooking water, and add it to the frying pan. Pour on the soy and turmeric creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta.

Season with salt and pepper, to taste; serve.


Discover more about this product in our Travel Journals