Cook the spaghetti, according to the instructions on the packet. I normally bring a pan of salted water to boil, then add the spaghetti and cook to my desired consistency.
Reserve half a cup of the pasta water once cooked. Drain the rest.
Whilst the pasta is cooking, heat the olive oil in a small pan and lightly sauté the garlic until translucent and fragrant.
Add the tomatoes and cook for a couple more minutes, adding a good grind of black pepper.
Stir in the cream and stock and bring to a gentle simmer for a couple of minutes.
Remove sauce from the heat and stir in the nutritional yeast, grated vegan cheese and chives, until the cheese has melted into the sauce. Taste for seasoning.
If the sauce is too thick, add a little reserved pasta water.
Stir the spaghetti into the sauce and serve!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Quick and Easy Vegan Carbonara style Pasta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.