This Vegetarian Spaghetti Carbonara recipe yields a silky creamy pasta dish just like the regular spaghetti carbonara. The bacon is replaced with chunky, flattened, crispy chickpeas and the egg sauce with heavy cream. Try this for a refreshing take on a classic Pasta recipe.

Vegetarian Spaghetti Carbonara

Italian and Chinese, I must say are the two most popular cuisines in India. Apart from Indian of course! 😛 Except for the fact that both these cuisines work with noodl-y things that can steal your hearts, the flavor profiles are miles apart. One is heavy on spices and while the other relies on subtle yet rich flavors. In spite of that striking difference, in India, you can find numerous hole-in –the-wall places selling “chili paneer” or “pasta in white sauce”, probably even with a generous amount of tadka/tempering to it! 😛 For those of you who are unaware of the word tempering, it is a garnish kind of thing-y made by the addition of mustard seeds to hot oil.

Spaghetti photo

Well, I am not that different after all! I admit I love my pasta and noodles, sometimes with tadka too. Remember how I made this Indian version of Mac N Cheese? However, I am not on some kind of a crusade against meat or authenticity. One could unknowingly conclude that considering the number of meat-swap recipes I have on the blog. Like this Orange Cauliflower here or the Vegan Corn Dogs here. 😀 But… I am a simple girl who likes to live and let live. Am I opinionated? Sure, I stand by my beliefs. Do I force my opinions on others? Never! Do I have an open mind to hear others out? Definitely.

chickpeas with Pasta

What I am trying to say here is that I vegetarian-ise so many meat recipes because… I like to do so. When I read recipes, I almost taste the flavors in my head. And, then strikes the desire to taste them which results in these beautiful experiments in my kitchen. Born out of one such experiment is the vegetarian spaghetti carbonara recipe.

Easy vegetarian pasta recipe

For the vegetarian spaghetti carbonara, I happened to mimic the flavors of meat and the creamy sauce with vegetarian substitutes. I confide, I am very thrilled with the results. Give it a go and you would never know that this is vegetarian spaghetti carbonara!

Vegetarian Spaghetti Carbonara

Here is the recipe for:

Vegetarian Spaghetti Carbonara


Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves: 2



  • 5 Oz (150 g) spaghetti
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1/2 cup cooked black chickpeas
  • 3 tbsp of oil
  • 3 cloves garlic, minced
  • Salt and ground black pepper, to season
  • 2 tbsp chopped spring onion to garnish (optional)


  1. In a large pot of boiling salted water, cook pasta according to the package instructions.
  2. Drain the pasta but reserve 1/2 cup of the water.
  3. In a bowl, whisk together the heavy cream and Parmesan. Set aside.
  4. Mash the cooked chickpeas with a light hand and set aside.
  5. Heat the oil in a large skillet over medium high heat.
  6. Add the mashed chickpeas and cook until crispy, about 6-8 minutes.
  7. Stir in the garlic until fragrant for about a minute. Add the salt and black pepper.
  8. Reduce heat to low. Add in the pasta, mix well.
  9. Turn the heat off. QUICKLY, Stir in the cream and cheese mixture, and gently toss to combine.
  10. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  11. Serve immediately, garnished with spring onion, if desired.

My Take:

Turn the heat off befor adding the cream or you will end up with a dried out pasta dish.

Yummily Yours'


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  1. Italian whats that! At first I don’t know anything about Italian dishes. But this blog helped me to prepare it. I successfully prepared a vegetarian spaghetti for the first time without any difficulty. Thank you for this wonderful recipe. It helped me a lot.

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