Vegan Carbonara

August 16, 2022
min read
Holly keeNAN
Environmental journalist
Outdoors enthusiast



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 

Cooking Time: 

20 mins 

Step 1 

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. 

Step 2 

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. 

Step 3

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. 

Step 4

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.

Step 5

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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