Spagetti Carbonara with Beetroot Bacon


For the Carbonara sauce:

  • 1 small cauliflower (chopped into florets)
  • 175ml unsweetened plant-based milk
  • 4 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1.4 tsp nutmeg
  • 1 tsp white miso (optional)
  • 1 tsp of fresh or 1/2 tsp of dried thyme
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • A sprinkle of grated vegan cheese ( I recommend either Violife or Nature & Moi – both can be got in Dunnes or Tesco)
  • Spaghetti of your choice – amount of your choice!



For the beetroot bacon:

  • 1 small raw beetroot
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp rice vinegar
  • 1 tsp smoked paprika
  • 1/4 tsp ground ginger
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • A sprinkle of ground chilli


  • 6-8 mushrooms (sliced)
  • 1/2 an onion (sliced)


Slice the beetroot into slices as thin as possible – a mandolin is great for this. If you don’t have one just do your best with a knife.
Put a steamer pot on or if you have an electric steamer you can use that too!
Try and layer the beetroot slices out evenly in the pot and steam for around 5 minutes until they are softer.
While they beetroot slices are steaming add all the marinade ingredients to a shallow dish or bowl and whisk together.
When the beetroot slices are softened add them to the marinade mix and leave overnight, or if you don’t have that much time just leave them as long as possible. But the longer they have the absorb the flavours of the marinade the better it will taste.
Saute the onions in a good non-stick pan using a squirt of water to stop them from sticking.
When softened add the mushrooms.
Put your pasta on to boil as normal.
Add the chopped cauliflower to a steamer pot and steam until soft (6-8 minutes).
Put your marinaded beetroot slices under the grill for 5-6 minutes or until crispy (or if you want to fry them work away.)
Add the cauliflower to a blender or food processor with all the other sauce ingredients (except the vegan cheese) and blend until creamy.
When everything is cooked and ready add the onions and mushrooms to a pot with the carbonara sauce and stir through
Add the grated vegan cheese as well. It will melt through and add a touch more creaminess!
Drain the pasta and add this to the sauce and stir through.
Add the beetroot “bacon” at the end – just sprinkle over the top.

I really hope you enjoy this decadent vegan spaghetti carbonara recipe. It’s amazing how creamy the sauce is and it’s open to interpretation – you can add whatever you like to get the flavour effect that you want. A nice bit of crusty bread would be great on the side – if you have the room for it! This can also be made gluten-free if you use something like corn spaghetti or another gluten-free pasta.