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Main Oven dishes Lactose free Vegan Vegetarian Soya Pasta dishes

Vibrant Vegan Pasta Carbonara

  • 25 mins
  • Vibrant Vegan Pasta Carbonara

    For a lighter touch or just a different take, use zoodles (zucchini noodles) instead of the pasta or mixed in with it

    Ingredients

    For a lighter touch or just a different take, use zoodles (zucchini noodles) instead of the pasta or mixed in with it

    Serves 2

    • 400g wholewheat pasta
    • 16 sun-dried tomatoes (the dry ones, not in oil)
    • 2 tsp soy sauce
    • 2 tsp smoked paprika powder
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves of garlic
    • A handful of fresh parsley leaves
    • 200ml Soya Plain No sugars plant-based alternative to yogurt
    • 3 tbsp nutritional yeast powder
    • Salt
    • Black pepper

    Preparation

    • Step 1

      Preheat the oven to 180 °C.

    • Step 2

      Cut the sun-dried tomatoes into thin strips, mix with soy sauce and smoked paprika powder. Lay on a baking dish and bake in the oven for 2 to 3 minutes. Meanwhile, cook the pasta al dente according to the instructions on the package.

    • Step 3

      Heat oil in a large saucepan over medium heat. Bake the finely chopped onion and garlic until the onion is translucent. Drain the pasta but keep 80 ml of cooking water.

    • Step 4

      Add to the pasta, sun-dried tomatoes, the onion and mix in the Alpro Plain No Sugars, cooking water and nutritional yeast. Mix well and season with pepper and freely with extra salt.

    • Step 5

      Serve immediately with parsley.

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