Vegan Carbonara
Ingredients
The pasta
-
12
ounces
spaghetti
-
1
cup
reserved pasta water
The sauce
-
½ - 1
cup
dairy free milk
-
½ - 1
cup
vegan parmesan
-
1
tablespoon
tapioca starch
-
¼ - ½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
The toppings
-
½ - 1
cup
vegan bacon
-
to taste
crushed red pepper
-
to taste
parsley
Instructions
- Cook spaghetti according to package directions, reserving 1 cup of pasta water.
- Make a slurry with 2 tablespoons of warm pasta water and tapioca starch, and set aside.
- In the pot used for cooking pasta, combine ½ cup milk, ½ cup pasta water, salt, and pepper over low heat.
- Slowly whisk in the tapioca slurry until the mixture thickens.
- Add the cooked pasta and vegan parmesan, mixing until the pasta is well coated.
- Incorporate the vegan bacon, adjusting the amount to taste.
- Serve topped with parsley and crushed red pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
432
Total fat
7g
Total carbohydrates
76g
Total protein
14g
Sodium
676mg
Cholesterol
1mg
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