Once in a while I get my hands on a cookbook that I just cannot stop using. Julie Hasson’s Vegan Casseroles is one of them, and Chloe Coscarelli’s Vegan Italian Kitchen is my latest. I’ve tried a handful of the recipes, each of which I would absolutely make again. You don’t really need any hard-to-find ingredients, and if you have a good blender or food processor, most of them come together quickly and easily for a really impressive meal. I shared my version of this dish on Instagram not too long ago and asked Chloe if I could share the recipe here. If nothing else, you’re going to hang this Shiitake Bacon recipe on your fridge so you can make it every week!

Do you have a favorite vegan cookbook? Tell me in the comments!

Vegan Pasta Carbonara with Shiitake Bacon
Print Recipe
5 from 1 vote

Vegan Pasta Carbonara with Shiitake Bacon

Shared with permission from Chloe Coscarelli’s Vegan Italian Kitchen 
Course: Main Course
Cuisine: Italian
Keyword: Chloe Coscarelli’s Vegan Italian Kitchen, mushroom bacon, vegan pasta, Vegan Pasta Carbonara with Shiitake Bacon
Servings: 4


For the Shiitake Bacon

  • 1 lb shiitake mushrooms trimmed and thinly sliced (about ¼ inch thick)
  • ¼ cup olive oil
  • tsp sea salt
  • ½ tsp freshly ground black pepper

For the Pasta

  • 1 lb long pasta spaghetti, linguine, fettuccine
  • 2 Tbs olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 14 oz soft tofu
  • 1/2 cup water
  • 2 Tbs lemon juice
  • 2 & 1/2 tsp sea salt
  • freshly ground black pepper
  • chopped fresh Italian parsley for garnish


Make the Bacon:

  • Preheat the oven to 375°F.
  • On a large rimmed baking sheet, toss mushrooms with oil, salt, and pepper. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
  • Once cooked, set aside and prepare the pasta.

Make the Pasta:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
  • Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
  • In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.
  • Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to  thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.


NOTE: If sauce thickens too much as it sits, reconstitute the pasta by adding a little water or nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.
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