4
Vegan Spaghetti Carbonara
Recipe by
Medium
15 Mins
INGREDIENTS:
- 300g Dried No Egg Spaghetti
- 1 Tbsp Olive Oil
- 100ml Dry White Wine
- 1 Medium Onion, finely diced
- 2 Strips of Vegan Bacon, roughly chopped
- 2 Cloves Garlic, crushed
- 120ml Crackd® The No-Egg-Egg®
- 150ml Plant based Cream (suitable for cooking)
- 60g Plant based grated Parmesan (plus extra to serve).
- 1 Tbsp Fresh Basil, chopped
- 1 Tbsp Fresh Parsley, chopped
- ½ Tsp Salt and coarse Ground Black Pepper
METHOD:
- Bring a large pan of salted water to the boil, add the spaghetti and stir as it softens to make sure it doesn’t stick together.
- Pour the olive oil into a heavy bottom frying pan, add the diced onion, vegan bacon, basil and garlic and gently fry until the onion is soft then add the wine and simmer for 2 minutes.
- When cooked, remove the spaghetti from the boiling water and add to the pan with the vegan bacon, garlic, basil and onion in.
- Toss the spaghetti well making sure it is completely coated in the oil
- In a bowl mix together the Crackd® The No-Egg-Egg®, plant based cream, parmesan, salt and pepper.
- Pour the cream mix onto the spaghetti turning well to ensure it is fully coated
- As soon as the cream starts to bubble remove from the heat and divide into serving bowls
- Serve with the parsley, a grind of black pepper and extra plant based Parmesan sprinkled on top.
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