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  • Vibrant Vegan Pasta Carbonara

Vibrant Vegan Pasta Carbonara

25m
Vibrant Vegan Pasta Carbonara
  • 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

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

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.

Recipe tips

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!