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.
