Quick and Easy Vegan Carbonara style Pasta
A delicious vegan spin on the original Italian classic
2
people
Ingredients
- 120 g Spaghetti - dried weight
- ¼ cup Double Cream - plant-based, I like Oatly
- 1 tsp Olive Oil
- 2 Garlic Cloves - peeled, finely chopped
- 1 Tomato - large, diced (or 5 small ones, chopped in half)
- ¼ cup Vegetable Stock
- 1 tbsp Nutritional Yeast
- 2 tbsp Cheese - plant-based, grated
- 1 tsp Chives - fresh, chopped
- Seasoning to taste
Instructions
- 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.