TIME: 20 MINS
500g of Linguine
200ml dairy-free milk of your choice
100ml oat cream
Parsley to garnish
Vegan Bacon (THIS is our favourite)
Two cloves garlic
100g of Mushrooms
Ten thinly sliced sun-dried tomatoes
75g Dairy-Free butter
Bring a pan of water to a boil and add a pinch of salt. Then add a frying pan to the stove and 75g of dairy-free butter.
Begin to prepare your veggies. Thinly dice the mushrooms, sun-dried tomatoes and garlic cloves. Add the garlic to the frying pan and let it cook for 5 minutes before adding the mushrooms.
Once your water is boiling, add your pasta and set a timer for 10 minutes. Begin to stir the mushrooms and the garlic until they turn golden brown.
While you cook mushrooms, garlic and pasta, you can begin to prep your carbonara sauce. Add 100ml of dairy-free milk, 60g of plain flour, and 100ml of oat cream to a bowl. Stir until there is a creamy consistency.
Drain the pasta but save around half a cup of pasta water. Then add the pasta, pasta water, sun-dried tomatoes, and carbonara sauce to the mushrooms and mix everything. Finally, serve the Carbonara in bowls and sprinkle with crushed parsley.
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