Vegan Spaghetti Carbonara
Updated: May 9, 2020
This recipe is one of my favourites, it's creamy, smokey and filling. I have always loved carbonara and I am proud of this vegan version. I make it often for family and friends, those who aren't yet vegan, can't tell the difference.
Ingredients
Good quality dried spaghetti, enough for 2 people
250g Vegan bacon pieces
1 Large white onion
4 Garlic cloves
250g Chestnut mushrooms
1 Tbsp dairy free butter
250g Carton of dairy free single soy cream
Dash of ground nutmeg
Handful of frozen peas
Salt & Pepper
Method
Bring a large pot of well salted water to a boil and add your favourite spaghetti, if the pasta say it takes 9 minutes to cook, cook it for 7 as it will continue to cook in the sauce for a few minutes off the heat.
Whilst the pasta is cooking, add a little good quality olive oil to a heavy bottom frying pan and fry the vegan bacon pieces until nicely browned (we use Vivera Bacon Pieces, which rightfully should be called "Better than bacon," because, they just are)
Once the bacon pieces are cooked (around 5 minutes) set to one side on some kitchen towel to absorb some of the excess oil.
Add a little more oil (if needed) to the pan and add the diced onion and sauté for a few minutes. Once translucent, mince the garlic, add to the pan and cook down for a minute or two being careful not to let it burn.
Slice the chestnut mushrooms, add to the pan along with 1 Tbsp of plant based butter (we use Flora) and sauté until the mushrooms start to brown a little. (It is completely personal preference but if you were going to add anything else to the dish now would be the time to do so, e.g onion / garlic powder, dried oregano etc)
Reduce the heat of the pan and carefully pour in the dairy free single cream (we use Alpro Single Soy Cream (the whole carton) and it works wonderfully in this dish) heat this through and add a dash of nutmeg, a little salt to taste and lashings of black pepper. Cook this through until the cream has completely warmed through along with the mushrooms and onions.
When the pasta is nearly cooked, keep a little of the pasta water to one side and drain the rest of the pasta and set aside.
Add the bacon pieces back to the pan along with the frozen garden peas and cook through for 1 minute. Add the cooked spaghetti to the sauce and give everything a good stir through; if the sauce is a little thick add some of the reserved pasta water.
Serve up with another good crack of black pepper and a sprinkle of Nutty Parm.
I do hope you all enjoyed this recipe, I really would highly recommend you trying it and if you do please tag me in your creations and let me know what you thought!
H x
If you enjoyed this, why not try Wild Garlic Pesto Pasta?
