Thursday, January 10, 2013

Vegan Carbonara

Vegan Carbonara

When thinking of a comforting dish that most don't think as something they can prepare vegan, I think most people always think of egg dishes. If you search the interenet like I do...I am a bit obsessed with NEW vegan items. You may have come across a product called "The Vegg" and fallen in love like I have! This dish brings that Italian dish back to your vegan plate and will definitely become your new comfort food.

Vegan Carbonara

-1 pound dry spaghetti
-3 Tablespoons extra-virgin olive oil
-4 ounces Smart Life vegan bacon, cubed or sliced into small strips
-4 garlic cloves, finely chopped
-2 Tablespoons The Vegg with 1/4 cup water, and prepare
-1 cup grated Daiya, Jack or Mozzarella flavor
-1 Tablespoon vegan parmesan cheese, for serving
-Salt & Freshly ground black pepper
-1 handful fresh flat-leaf parsley, chopped


Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the vegg mixture, so that the heat of the pasta cooks melts the cheese in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm or al dente. Drain the pasta well, reserving 1/2 cup of the hot starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the vegan bacon and saute for about 5 minutes, or until the vegan bacon is crisp. Toss the garlic into the bacon mixture and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon mixture. Beat The Vegg and Daiya together in a mixing bowl, stirring well. Remove the pan from the heat and pour The Vegg/cheese mixture into the pasta, toss until The Vegg mixture mixes with the pasta. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley & vegan parmesan. Pass more cheese around the table if desired. Enjoy!



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