Creamy Vegan Spaghetti Carbonara Recipe

Creamy Vegan Spaghetti Carbonara Recipe

The first time I tasted spaghetti carbonara was over a decade ago when our uncle and his family took my sister and me to Valletta. It was the first time that I tasted pasta with white sauce as my mum had always used tomato-based sauces with pasta. The second time I took carbonara was when we visited Rome a few years ago. Although I had spaghetti Carbona only twice in my life, I recently felt like attempting to create it with vegan alternatives. After comparing two non-vegan recipes, I came up with my take of a Creamy Vegan Spaghetti Carbonara recipe.

I emphasised on the word “creamy” as originally Spaghetti Carbonara does not contain cream. According to Wikipedia, cream is not usually used in most Italian dishes. As I know it creamy, I attempted to try replicating the creamy version first. Then I see how I can get closer to the authentic version


  • 200g spaghetti
  • 140ml oat cream
  • 30 g grated vegan cheese
  • 70g smoked tofu
  • 1/2 tbsp olive oil
  • ground black pepper
  • pasta water
  • salt


  1. Cook the spaghetti according to packet instructions.
  2. In a bowl mix the vegan cheese and oat cream.
  3. Heat the olive oil in a large skillet.
  4. Add and fry the smoked tofu and a pinch of ground black pepper for 10 minutes.
  5. Lower the heat and quickly add the cooked pasta to the skillet.
  6. Toss the vegan cheese and oat cream mixture into the skillet.
  7. Add the pasta water and toss until the sauce is creamy.
  8. Serve immediately and season according to taste with salt, pepper and vegan cheese.

I would love to know how you found my recipe. If you happen to have done some alterations, let me know too in the comments below. Thank you.


(a.k.a. Fiona Henschel) Malta-born blogger. I have been blogging during these last 6 years on my cruelty-free lifestyle including recipes, beauty and makeup products that I discover, receive, buy and try.