This is one of those Italian dishes favoured by people all over the globe, and the reason for this is quite simple: it’s delicious! However, the traditional preparation is anything but vegan, so you can imagine how hard it can be to transform a completely animal-based dish into a plant-based one without compromising flavour and consistency. After giving this recipe a few tries, we’ve managed to develop what we like to think is the best low-fat vegan carbonara we’ve ever tasted, and we would be very happy to hear if you share the same opinion once you’ve tried it.
7ozzucchini
2ozboiled carrots
2 tspmiso paste
1 pinchsmoked paprika
⅛ tsponion granules
⅛ tspgarlic granules
½ tspcornstarch
1 pinchsalt
3 tbspnutritional yeast
4.7oznon-dairy milk
black pepper to taste
7ozuncooked spaghetti
Instructions
- Dice the courgettes into pea-sized pieces.
- Place the carrots, the miso, the paprika, the onion and garlic granules, the flour, the salt, the nutritional yeast and the milk into a container, and blitz the ingredient with a stick blender until you obtain a smooth sauce.
- Now take a non-stick pan, place it over a medium heat and tip in the courgettes. Cook the diced courgettes for roughly 10-15 minutes or until they become slightly golden brown. This will require to stir every now and then to avoid burning the vegetables. Once finished, set the courgettes aside for later use.
- Cook the pasta according to the instruction on the packet, place the pan back over a medium heat, add in the sauce and tip in the cooked pasta. Stir well until the sauce becomes creamy and delicious looking, and then, add in the cooked courgettes to complete the dish. Make sure to add a good quantity of black pepper to the dish before serving it and also to adjust salt to taste.
Substitutions and Tips
- The onion granules can be substituted with ½ tsp of fresh onions (1g).
- The garlic granules can be substituted with ¼ tsp of fresh garlic (1g).
- The cornstarch can be substituted with 1 tsp of all-purpose/plain flour (3g).
Yield, Times and Info
Makes: 2-3 servings
Preparation Time: 10m
Cooking Time: 15m (Plus the time to cook the pasta)
Total Time: 25m
Preparation Time: 10m
Cooking Time: 15m (Plus the time to cook the pasta)
Total Time: 25m
Nutritional Info
Serving Size: 250g Calories: 289kcal Carbohydrate: 55.7g Starch: 45.5g Sugar: 2.3g Fiber: 2.4g Fat: 2.3g Saturated Fat: 0.4g Unsaturated Fat: 1.9g Protein: 12.4g Sodium: 320mg Water: 200g
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