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.
- 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.
- 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).
Preparation Time: 10m
Cooking Time: 15m (Plus the time to cook the pasta)
Total Time: 25m