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Collard Green Carbonara from Southern Vegan

Collard Green Carbonara

Reprinted with permission from Southern Vegan by Lauren Hartmann, Page Street Publishing Co. 2020. Photo credit: Lauren Hartmann and Julie Grace

Course Dinner, lunch, Main
Cuisine American
Keyword carbonara, pasta, vegan
Servings 6


  • 8 oz firm tofu
  • 1/2 cup vegetable broth
  • 2 tbsp dill pickle juice
  • 1/4 cup nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt + more as necessary
  • pinch red pepper flakes
  • 1 lb linguine, fettuccine or spaghetti
  • 2 tbsp olive oil
  • 4 oz shiitake mushrooms thinly sliced
  • 2 tbsp liquid aminos or soy sauce
  • 1 tbsp liquid smoke
  • 1 tbsp  pure maple syrup
  • 3 cups finely chopped collard greens
  • black pepper to taste
  • vegan parmesan as needed


  1. Squeeze the tofu with your hands, removing as much moisture as you can. Add the tofu to a blender. Add the broth, pickle juice, nutritional yeast, smoked paprika, salt and red pepper flakes.Blend on high for 2 to 3 minutes, until the sauce is completely smooth. Set the sauce aside

  2. Cook the pasta according to package directions.

  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté, reducing the heat as needed to prevent burning, for about 10 minutes, or until the mushrooms are starting to brown.

  4. Add the liquid aminos, liquid smoke and maple syrup. Toss to coat the mushrooms.

  5. Add the collard greens and toss to combine them with the mushrooms and seasonings. Sauté for about 10 minutes, or until the collard greens are tender. Season them with the salt and black pepper.

  6. When the pasta is done, drain it and reserve the pasta water. Add the pasta to the skillet. Toss to combine the pasta with the mushrooms and collard greens

  7. Pour the sauce and 1⁄4 cup (60 ml) of the reserved pasta water over the pasta. Toss to coat all of the pasta in the sauce. Add a little more pasta water if needed. Taste and adjust the seasonings

  8. Serve the carbonara topped with the Parmesan (if using).2 / 2