Pasta carbonara is probably one of the most delicious culinary inventions that Italy has blessed the world with. Creamy and savory, it makes for a delicious dinner at the end of a long day. However, it’s super not vegan, with the original recipe calling for eggs, cheese, and pancetta.
But that doesn’t mean you can’t make a plant-based version that’s just as delicious. The best part is that it’s incredibly easy to do—and here’s how.
Ingredients
- Pasta
- Sun-dried tomatoes
- Olive oil
- Onion
- Garlic
- Flour
- Soy milk
- Nutritional yeast
- Himalayan sea salt
- Black pepper
- Bacon seasoning or imitation bacon bits
Instructions
Start by boiling water, salting generously, and cooking your pasta according to the package instructions.
While your water is heating up, chop up your sun-dried tomatoes, onion, and garlic.
Heat your olive oil over medium heat. Add the onions and garlic, and sautee until both are translucent. Add enough flour to coat the onions and garlic. Add soy milk, nutritional yeast, and seasonings. Stir and cook until combined and thick.
Toss the pasta in the sauce and add sun-dried tomatoes. For the bacon flavor, add either bacon seasoning or imitation bacon bits, whichever you have. You can also use both for a double dose of bacon-y taste.
