Vegan Pasta Carbonara
Main
Oven dishes
Lactose free
Vegan
Vegetarian
Soya
Pasta dishes
Do you like this recipe?
400g wholewheat pasta
16 sun-dried tomatoes, chopped
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, chopped
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
Cook the pasta al dente according to the instructions on the package.
2
Heat oil in a large saucepan over medium heat. Saute the chopped onion and garlic until the onion is translucent. Add the sundried tomatoes , paprika and soy sauce and cook for 2-3 minutes .
3
Drain the pasta but keep 80ml of cooking water.
4
Add the onion mixture to the pasta stir in the Alpro Plain No Sugars, cooking water and nutritional yeast. Mix well and season to taste.
5
Serve immediately with parsley sprinkled over the top.
Share this recipe
