Pumpkin Carbonara with Shiitake “Bacon”

Pumpkin Carbonara

I don’t know about you, but I have sure been enjoying pumpkin everything, and mostly sweet pumpkin everything. Today I welcome you to a savory pumpkin recipe that’s easy to make, delicious (as always), and filled with that star squash we all swoon over once fall hits… pumpkin!

Pumpkin Carbonara

Ok, so let me ask you this… Do you love pasta? Do you love a simple 30-minute meal? Do you love mushrooms? And do you love pumpkin, but not the overbearing kind, like the subtle pumpkin flavor? If you answered yes, then you are certainly going to love this recipe.

Pumpkin Carbonara

Vittle Club

Pumpkin Carbonara


The pumpkin carbonara sauce is rich and creamy, and oh so satisfying. This dish is surprisingly filling too. Now let’s not let mister pumpkin steal all the glory in this recipe. Let’s talk about the shiitake “bacon”, because I know y’all are intrigued. I was intrigued when I heard of shiitake bacon for the first time a few months ago and was just dying to try it!

Pumpkin Carbonara

They’re smokey, and flavorful, and although I wouldn’t say tastes 100% like bacon, they make a great addition to this Pumpkin Carbonara dish. I love the texture and the spunk they bring to this recipe and would highly recommend adding them.

Top your pasta with vegan parmesan cheese, and fresh parsley and you have yourself one heck of a fancy-shmancy meal (without all that fancy work). So go get your pumpkin pasta on…




As always, I love to see your creations! Tag me on Instagram and Facebook and don’t forget to PIN this recipe to your Pinterest!

Pumpkin Carbonara with Shiitake "Bacon"

Course: Main Course
Cuisine: American
Servings: 2 people
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 12 oz gluten-free pasta
  • 3 tbsp olive oil
  • 4 tbsp arrowroot powder/starch
  • 1 tbsp minced garlic
  • 2 tbsp nutritional yeast
  • 3/4 cup plant-based (vegan) half + half I used Rippl
  • 1/2 cup pumpkin (not pumpkin pie filling)
  • 1 cup unsweetened almond milk
  • 1/4 cup dry white wine
  • salt + pepper to taste
  • 5 oz shiitake "bacon" (below)
  • vegan parmesan cheese (I used Violife)
  • fresh parsley

Shiitake "Bacon"

  • 5 oz shiitake mushrooms
  • 2 tsp sesame oil
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp paprika
  • splash liquid smoke
  • 1/8 cup water


  1. Preheat your oven to 400 degrees

  2. Whisk together all of your shiitake bacon ingredients and toss your shiitake mushrooms in the marinade to coat well

    **NOTE: if you have time, you can marinade your mushrooms 30 minutes before hand to add extra flavor!

  3. On a parchment-lined baking sheet, spread your mushrooms out in a single layer and bake for 20 minutes then broil for 5 minutes at the end. In the meantime, make your carbonara sauce and boil your pasta

  4. In a large skillet, heat your olive oil and garlic over medium heat and let it cook until the garlic begins to turn golden

  5. Whisk in your arrowroot (soak up all the oil), then add the almond milk and half & half. Whisk to combine and bring the mixture to a low boil, then reduce the heat to low

  6. Whisk in the wine, nutritional yeast, pumpkin, salt & pepper and let the sauce simmer for a bit, whisking occasionally

  7. Boil your noodles according to package directions

  8. While your noodles are cooking, blend your carbonara sauce to ensure that it's completely smooth and well combined, then add back to the skillet

  9. Drain your noodles, then add to the carbonara sauce, stirring to coat well

  10. Add your shiitake bacon to the skillet or top each bowl with them, then garnish with vegan parmesan cheese and fresh parsley


**NOTE: Shiitake Bacon recipe is adapted from Olives for Dinner

** If you prefer, you can sub coconut milk or more almond milk in place of the half & half


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