Spaghetti Carbonara with Coffee Ice Cream

moka coffee pot

Creamy vegan spaghetti carbonara gets saucy with smoky flavors, then finishes strong with a rich, dairy-free coffee ice cream. Unexpected and unforgettable.

Prep Time 20

Cook Time 20

Total Time 40

Servings 4 servings

Calories 410 kcal

Ingredients

For Vegan Carbonara:

12 oz spaghetti gluten-free if needed
1 cup cashews soaked
1 ½ cups unsweetened plant milk
1 tbsp nutritional yeast
2 tbsp olive oil
2 cloves garlic minced
½ tsp turmeric
½ tsp black salt kala namak
¼ cup coconut bacon or smoked tempeh bits
Salt and pepper to taste

For Coffee Ice Cream:

1 ½ cups coconut cream
½ cup brewed espresso cooled
¼ cup maple syrup
1 tsp vanilla extract
Pinch of sea salt

Instructions

Soak cashews: Soak in hot water for 15 minutes, then drain.
Cook pasta: Boil spaghetti as directed. Drain and set aside.
Blend sauce: Combine cashews, milk, yeast, turmeric, black salt in blender. Blend till smooth.
Sauté garlic: In a pan, heat oil, sauté garlic until golden.
Add sauce: Pour blended mixture into pan, stir over low heat until creamy.
Toss pasta: Mix in cooked spaghetti, stir well. Season with pepper and top with coconut bacon.
Mix ice cream: Blend coconut cream, espresso, syrup, vanilla, and salt until smooth.
Freeze: Pour into a container. Freeze for 2 hours. Stir every 30 minutes for creaminess.
Serve: Plate pasta hot. Scoop ice cream cold. Eat like the fabulous rebel you are.

Notes

Nutritional Values (Per Serving)

Calories: 410
Total Fat: 19g
Saturated Fat: 10g
Carbohydrates: 48g
Fiber: 4g
Protein: 10g

Vitamins and Minerals (Per Serving)

Iron: 12%
Calcium: 9%
Magnesium: 10%
Folate: 11%
Vitamin B12: 15%

Additional Notes / Tips

Black salt gives that classic eggy kick—don’t skip it, queen.
Use cold brew for a smoother coffee flavor in the ice cream.
Add crushed cacao nibs for crunch if you're feeling extra.
Leftovers? Freeze pasta and ice cream separately. Or just eat everything. We support both choices.