Vegan Carbonara with Jackfruit Confit
Prep time
Cook time
Total time
Jackfruit confit stands in for bacon in this delicious vegan pasta carbonara! Simple, satisfying, SO flavorful, and ready in less than 30 minutes!
Recipe type: Main Course, Pasta
Cuisine: Italian, Vegan
Serves: Serves 4
  • 2 8oz (200 g) cans jackfruit confit
  • 8oz (225 g) whole wheat farfalle pasta (sub for GF if needed)
  • ½ cup (75 g) frozen peas
  • 1 tsp (3 g) nutritional yeast
  • Sauce
  • 1 cup (125 g) pre-soaked cashews
  • ½ cup (125 ml) water
  • juice and zest of 1 lemon
  • 2 cloves garlic
  • 1 Tbsp (9 g) nutritional yeast
  • 1 tbsp (17 g) white or yellow miso
  • 1 tsp (1 g) fresh thyme
  • 1 tsp (1 g) fresh rosemary
  • 1 tsp (1 g) fresh sage
  • ½ tsp pepper
  1. Boil the pasta according to package instructions. Blend the sauce ingredients on high until smooth and creamy, about 2 minutes.
  2. Drain the oil from the jackfruit. Heat a skillet on medium high heat. Sprinkle 1 tsp (3 g) nutritional yeast over the jackfruit, then pan fry until browned on all sides, breaking it up with a spatula into bite sized pieces.
  3. Drain the pasta when it's ready, then place it back in the pot on the stove. Add the sauce and peas to the pasta. Heat until warmed through. Stir in the cooked jackfruit, leaving a few pieces on top for garnish. Top with lemon zest and fresh pepper.
Use ½ tsp of dried herbs instead of fresh as needed.
Recipe by Carrots and Flowers at