Vegan Spaghetti Carbonara

Course: Dinner

Cuisine: Italian-inspired / British

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 681kcal

Author: Jacq

This vegan carbonara is really easy to make and has lovely creamy, cheesy flavours. The meat-free bacon adds a savoury, chewy texture, while the peas bring a nice bit of freshness. It’s a great fuss-free midweek meal made with simple store-cupboard and freezer ingredients.

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US Customary - Metric

Equipment

non-stick saucepan or pot
metal cutlery fork or small balloon whisk
small frying pan
Colander,

Ingredients

40 grams dairy-free margarine
30 grams plain flour
500 millilitres dairy-free milk [use an unsweetened one such as soya or oat]
1 teaspoon garlic powder
1 teaspoon onion powder
70 grams dairy-free cheese [I used Morrisons cheddar alternative which is a nice strong flavoured dairy-free cheese]
120 grams vegan bacon [I used a packet of 'This Isn't Bacon Plant-Based Rashers' can replace with smoked tofu]
250 grams frozen or fresh peas
350 grams spaghetti

Instructions

Cook the meat-free bacon:

Cook the vegan bacon according to package instructions. Once its cooled slice it up. If using vegan deli ham this doesn't need to be cooked so just slice it into pieces.
120 grams vegan bacon

Cook the spaghetti:

Cook the spaghetti according to the packet instructions while the sauce is being prepared (see below). After 4 minutes of cooking the spaghetti add in the frozen peas and bring the liquid back to the boil and continue cooking until the spaghetti is done. Drain the liquid and place a lid over the pot to keep warm until the sauce is ready.
350 grams spaghetti, 250 grams frozen or fresh peas

Meanwhile cook the sauce:

Melt the margarine, then stir through the flour and cook & whisk with a culterly fork or small balloon whisk for 2 minutes.
40 grams dairy-free margarine, 30 grams plain flour
Slowly whisk through the milk.
500 millilitres dairy-free milk
Whisk in the garlic & onion powder, breaking up any lumps that may form, and season with some salt & pepper.
1 teaspoon garlic powder, 1 teaspoon onion powder
Gently simmer for 3-4 minutes, stirring frequently.
Mix in the dairy-free cheese.
70 grams dairy-free cheese
Next stir in the vegan bacon into the sauce and season to taste with salt and pepper.
Mix the spaghetti through the sauce.

Serving suggestion:

Garlic bread or crusty bread is a nice accompaniment as is a nice crisp salad. A garnish of chopped chives or spring onions [green onions] is also tasty.

Notes

Gluten-Free Option: Use your favourite gluten-free spaghetti or pasta and cook according to instructions as most gf pastas require less cooking time. You will also have to replace the plain flour with a gluten-free plain flour. Also double-check your dairy-free margarine and milk are certified gluten-free if needed.
Dairy-Free Cheese Alternative: If you don’t have dairy-free cheese, or prefer to avoid shop-bought alternatives, you can use nutritional yeast flakes instead. Start with around 25–30 grams (about 1 ounce) , stir them into the sauce, then taste and adjust. You may need to add an extra few tablespoons of milk to loosen the sauce, as nutritional yeast can make it quite thick.
Optional Additions:
- A pinch or two of turmeric powder for a warm golden colour and can also increase the cheesy flavours.
- Mustard powder (½–1 teaspoon) or prepared mustard (2–3 teaspoons) for extra depth, tangyness and cheesy flavours.
Subsitutions: Replace the peas with broad beans, edamame beans, or sweetcorn. Use jarred garlic paste or puree instead of garlic powder. The meat-free bacon can be replaced with smoked tofu or perhaps cooked beans such as haricot beans [navy beans]. If replacing the bacon you could add a few drops of liquid smoke if available.
Increase the fibre: Use wholemeal or wholewheat spaghetti instead of ordinary spaghetti, and replace the plain flour with plain or wholemeal spelt flour (spelt flour is also a little higher in protein compared to plain wheat flour).
Storage: Allow leftovers to cool completely before storing in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a saucepan or microwave with a splash of extra dairy-free milk to loosen the sauce and keep it creamy.
Freezing: Not recommended, as the texture of pasta and creamy sauces can change when thawed. Best enjoyed fresh or as leftovers over the next few days.
Serving Ideas: Add a handful of sautéed mushrooms or spinach for extra veg, or top with crispy or toasted breadcrumbs for texture.

Nutrition