Vegan Chicken Carbonara

Indulge in a plant-based twist on the Italian classic with this creamy and satisfying Vegan Chicken Carbonara! This recipe combines tender vegan chicken strips and earthy mushrooms with a rich, velvety cashew-based sauce infused with nutritional yeast, garlic, and a hint of black salt for that authentic eggy flavor. Tossed with al dente spaghetti and finished with fresh parsley, this dairy-free and egg-free version of carbonara is a perfect blend of comfort and sophistication. Quick to prepare in just 35 minutes, it’s ideal for weeknight dinners or impressing guests with a hearty, wholesome meal. Whether you're vegan or simply looking to explore new flavors, this creamy pasta dish will quickly become a favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Vegan chicken strips
• 300 grams Spaghetti
• 100 grams Cashews
• 3 tablespoons Nutritional yeast
• 3 units Garlic cloves
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1 cup Unsweetened almond milk
• 1 teaspoon Black salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt
• 2 tablespoons Fresh parsley
• 100 grams Mushrooms

Directions

Step 1

Begin by soaking the cashews in hot water for 15 minutes to soften them for the sauce.

Step 2

While the cashews are soaking, bring a large pot of water to a boil, add a pinch of salt, and cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

In a blender, combine the soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, almond milk, black salt, and black pepper. Blend on high until the mixture is smooth and creamy.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the vegan chicken strips and cook for 5-7 minutes until they are golden brown and warmed through.

Step 5

Add the sliced mushrooms to the skillet with the vegan chicken strips and cook for an additional 3-4 minutes until the mushrooms are tender.

Step 6

Reduce the heat to low and pour the cashew cream sauce into the skillet, stirring gently to combine with the vegan chicken and mushrooms.

Step 7

Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated with the sauce.

Step 8

Season with additional salt and pepper to taste if needed.

Step 9

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1030.7g)

Amount per serving	% Daily Value*
Calories	1891.3

Total Fat 100.5g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 12.8g
Cholesterol 0mg	0%
Sodium 5367.8mg	0%
Total Carbohydrate 172.7g	0%
Dietary Fiber 23.7g	0%
Total Sugars 12.7g
Protein 87.6g	0%

Vitamin D 87.8IU	0%
Calcium 637.1mg	0%
Iron 20.2mg	0%
Potassium 2263.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 18.0%

Carbs: 35.5%