Super quick vegan Carbonara
Dinnertime! How often do you say that? or hear that? Well, after a shopping trip at the weekend, where some fresh pasta was bought, that is what I heard! However, the fresh pasta of course, contained egg, so it was not for me! I needed something I could make quickly so we could eat together and this idea just jumped out at me! Why I have never made this before is beyond me! This vegan carbonara is definitely one I will make again… and again!
You could always adapt this recipe to your needs. Leave the veg out, or add broccoli or peas instead. Add bits of pre cooked vegan ham or even chicken, or leave it out altogether. The sauce is lovely and creamy and coats all of the spaghetti perfectly. The recipe is very quick and easy and you can easily increase the quantities to feed more people.
The Spaghetti Carbonara Recipe
I have used pre-cooked spaghetti (#loveleftovers) but you could easily cook some fresh for this – just drain it well before adding. If you only have penne or spirals or macaroni, use that instead! You can use any soft or cream cheese for this, likewise, you can use any milk, or even cream if you so wish. A bit of nutritional yeast, garlic granules and black pepper really make this sauce pop. I’ve used asparagus and mangetout as they cook really quickly and give a burst of freshness to this delicious dish. The saltiness of the bacon cuts through the creaminess and works perfectly without the need for any additional salt.
Have a look at the quick and easy recipe.
A very quick and easy vegan take on spaghetti carbonara
- 1 heaped tablespoon cream cheese (I used oatly plain)
- 100 ml milk (I used oato unsweetened)
- 1/2 teaspoon garlic granules
- 1/8 teaspoon black pepper
- 2 teaspoons nutritional yeast
- 2 handfuls cooked spaghetti
- 2 slices pre-cooked bacon (I used this isn't bacon)
- 2 spears young asparagus
- small handful mange tout
Heat a non stick shallow pan (I used a frying pan) and add the cream cheese and the milk. Mix until the cheese is starting to combine with the milk. Turn the heat down and add the garlic, pepper and nutritional yeast.
Allow to cook for a minute then add the spaghetti (you can chop it up into smaller strands if you wish). Mix into the sauce – add a splash more milk if required.
Cut the bacon into 0.5cm to 1cm strips, sprinkle over the spaghetti and gently mix in.
Snap the asparagus and mange tout into bite sized pieces and add to the pan. Stir in and allow to cook through for a couple of minutes. Serve immediately.
Enjoy!
What do I need?
You can (as with most of my recipes), make this pasta as simple or elaborate as you wish! I used what I had on hand, so I hope you can try something similar and come up with an equally amazing dish!
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve this spaghetti just as it is, or maybe add a chopped salad on the side. I added a handful of rocket to mine and the boys always have garlic bread with pasta!
Storage
As this is a very quick dish to make, I would suggest making it when you want it. By all means use pre-cooked spaghetti or other pasta (which should store refrigerated for up to three days). Any leftovers will store for a couple of days in the fridge – I would sprinkle with water before reheating (or just eat it cold)!
Sharing
I hope this has inspired you to have a play with some new pasta ideas! I love seeing your adaptions and interpretations of my recipes and I’d love to know what you will add to your dish?
I’m waiting to see your pasta photos! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x
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For those of you who know me, you may have expected a different post today. Since I wrote this post earlier in the week, my Mum of almost 81 years sadly lost her battle with cancer. I will take the time to write a proper post dedicated to her soon, but for now thank you for all the condolences I have already received.
Who doesn’t like carbonara (any variation)?☺️ I sometimes have leftover rice but never thought to do that with pasta- you learn something new every day. I like your addition of sugar snap peas here (again, I’d normally use these in rice stir-fries). I would add walnuts or pecans as I find these give extra creaminess as well as crunch. I made that famous (or infamous now) feta and roasted cherry tomato pasta tonight with spelt spaghetti, it was rather nice even if I say so myself lol
We do always try to have some cooked pasta available… hungry teen! I love the idea of adding nuts to it – I might crumble roasted pistachios over it next time! I’ve not tried spelt spaghetti, I usually have corn spaghetti or black bean or lentil spaghetti (extra protein). I’ve still not made that pasta as I’m not sure tofeta would have the same effect! Now I’ve a question for you Eva! Spaghetti pudding or not – as in rice pudding but spaghetti!?!
I went through a phase of eating pea, chickpea and lentil pasta but found it a little heavy after a while. I think I’m starting to go off spelt pasta as well lol as I find it a bit too sweet now- back to wholegrain I think. Hmm, spaghetti pudding makes me think of a Cypriot pudding made with macaroni and carob syrup (yes, really😋) Also reminds me of German spaghetti ice-cream haha. Go for it, I’m intrigued☺️
Spaghetti ice cream? Wow… I need to check that out! Macaroni & carob sounds good too😋 I’ll have a play with my spaghetti pudding recipe and try and get a good photo🙄😂It’s not very photogenic!
👍