Vegan creamy carbonara
Savory and tasty, this vegan recipe for pasta carbonara made with homemade vegan bacon and vegetable cream.
Servings: 2 servings
Const: low
Ingredients
- 200 ml Vegetable cooking cream (sugar-free)
- 250 g Spaghetti
- 150 g Vegan bacon
- 1-2 tsp Kala Namak (Himalayan black salt)
- 1 tip of a knife turmeric powder
- 2 Tbsp nutritional yeast in flakes
- 2 Tbsp Vegetable parmesan cheese -facultative-
- 1 cup Pasta cooking water
- as needed seeds oil
Instructions
- Put water on the stove in a pot.
- Meanwhile, brown the bacon in a skillet with plenty of seed oil and then set aside. See my "vegan bacon" recipe for more details!
- In a bowl put the cream, kala namak, noble yeast, turmeric powder (a knife tip!),
- Salt the water for the pasta and throw the pasta into the water that has reached a boil in the meantime. The pasta should cook for only 2-3 minutes.
- Put the mixture with the cream in a large frying pan and turn the flame on medium heat.
- Keep a cup of the pasta cooking water before you drain the pasta. Then put the pasta while still al dente in the pan with the cream and increase the heat.
- Add the cooking water to the pan gradually with the pasta and cream and allow the pasta to "risotto", stirring occasionally and adding water as needed.
- When the pasta is cooked and the cream is nice and thick, add the vegetable parmesan (and water if needed)
- Add 3/4 of the veg bacon and plate the pasta. Place the remaining bacon on top of the pasta.