Vibrant Vegan Pasta Carbonara
Main
Oven dishes
Lactose free
Vegan
Vegetarian
Soya
Pasta dishes
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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
For a lighter touch or just a different take, use zoodles (zucchini noodles) instead of the pasta or mixed in with it
No need to miss out – just use gluten free pasta!
Ingredients
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
For a lighter touch or just a different take, use zoodles (zucchini noodles) instead of the pasta or mixed in with it
No need to miss out – just use gluten free pasta!
Preparation
1
Preheat the oven to 180 °C.
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.
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.
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.
5
Serve immediately with parsley.
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