Using wholegrain spaghetti keeps it healthy with extra fibre and nutrients. This dish is packed with flavours and contains b12, protein and yet is low in saturated fat and no cholesterol. Ready in less than thirty minutes!
Carbonara [Vegan]
Ingredients
- 1 medium onion, finely chopped
- 2 cloves garlic, minced/chopped
- 2-3 rashers of vegan bacon
- 3 tablespoons nutritional yeast
- 1/2 teaspoon English mustard
- generous pinch of pink/sea salt
- pinch of black salt optional
- black pepper
- 1/2 teaspoon smoked paprika
- 2.1 tablespoons (30g) vegan cheese (mature) grated
- 1 cup soya cream or use oat, coconut cashew cream
- 1/2 cup frozen peas
- spaghetti enough for each person (see package guidelines)
Preparation
- Prepare the pasta in a saucepan and allow to cook while you’re making the sauce.
- Heat 1 tablespoon oil in a large frying pan on a medium heat. Add the chopped onion and fry for 3-4 minutes to soften.
- Add the garlic and stir in. Now add the sliced ‘bacon’ and cook for a couple of minutes. Stir in the frozen peas and cook for a couple more minutes.
- Pour in the cream, mustard, nutritional yeast, salt, pepper & paprika. Simmer for 2-3 minutes stirring occasionally.
- Add the cheese and give it a good stir. Add the black salt (optional) and one final mix.
- Drain the cooked pasta and add to the sauce. Coat the pasta in the sauce and it’s ready to serve.
- I love to add a little grated Parmesan, fresh parsley and a pinch of paprika. Serve as it comes or with garlic bread. Enjoy!